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Kebbet batata "Potato kebbeh"

Lebanese cuisine presents a large variety of kebbeh dishes. This is another vegetarian dish which is the potato kebbeh and can be served as mezza too.

As old as the history of our peasants, this nutritious and delicious dish was part of their dinner in addition of the amazing taste of olive oil. I am representing to you my simple northern Lebanese recipe which is made of cooked potatoes, burghul, onions, fresh herbs and a bit of spices.

Prep. time: 15 mins

Cooking time: 20 mins

serves: 4


3 to 4 medium potatoes

1/4 cup crushed walnuts coarsely

1/2 medium sweet onion

3 tbsp burghul fine

3 mint sprigs

1/4 cup olive oil

1 tsp salt

1/4 tsp or less allspice

1/4 tsp nutmeg

A dash of cinnamon

PREPARATION: wash the potatoes well and place them in a cooking pot. Add water to cover and cook them over high heat until it starts boiling. Let them cook for 15 to 20 mins or until they’re done without letting the skin break up. Set aside to cool down so you can hold. Meanwhile wash the burghul and drain well. Chop the onion and the mint leaves or put the onion, mint, salt and all the spices in a processor until they are a smooth paste (I prefer chopping them). Remove the peel and mash the potatoes using a fork or a potato masher then add the burghul, the onion paste, the olive oil and the crushed walnut. Mix all the ingredients together with your hand you might need a bit of water. Spread the potato kebbeh onto a serving plate or divide into two dip plates. Decorate with green mint and drizzle olive oil on top.

This dish is very healthy and nutritious in addition of its good taste. A feast is not the same without mezza dips or dishes. You can add this delightful dish to your table or if you like as mezza you can substitute it with one of the usual dips like hummus or baba ghanouj as you desire.


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