Kibbet batata bi sanieh - potato kibbi
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Kibbet batata bi sanieh - potato kibbi
  Potato    Vegetables  
Last updated 6/12/2012 12:46:12 AM. Recipe ID 6352. Report a problem with this recipe.
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      Title: Kibbet batata bi sanieh - potato kibbi
 Categories: Vegetables, Oriental
      Yield: 8 Servings
 
      6 md Potatoes
           -Water
  1 1/2 c  Fine burghul
      1 md Onion; grated
    1/2 c  Finely chopped parsley
      1 ts Dried mint
    1/2 ts Ground cinnamon
      2 ts Salt; more to taste
           Freshly ground black pepper
    1/2 c  Flour, optional

MMMMM-------------------------TO FINISH------------------------------
      1 lg Onion; halved then sliced
    3/4 c  Olive oil
 
  Scrub and cook potatoes in boiling, salted water until tender. Peel
  and mash. Place burghul in a fine sieve and rinse with cold water.
  Press with back of spoon to extract moisture, then turn into a large
  bowl and leave for 15 minutes. Add potatoes, grated onion, parsley,
  mint, cinnamon, salt and plenty of pepper.  Mix, taste and add more
  salt if necessary. Knead well with hand, moistening it occasionally
  with water. If mixture is too soft add enough flour to make a firm
  paste, kneading well. Put sliced onion and half the oil in a 25 x 30
  cm (10 x 12 inch) baking dish or 30 cm (12 inch) round dish.  Dot
  potato paste over onions, then spread evenly with a spatula.  Cut
  into diamond shapes using an oiled knife. Pour remaining oil evenly
  on top and bake in a hot oven for 40 minutes or until golden brown.
  Cool in dish, then serve at room temperature with salad. Good served
  hot, in which case cool for 10 minutes before serving.
 




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Recipe ID 6352 (Apr 03, 2005)

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