Potato Kibbeh

Name: Potato Kibbeh
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Levantine
Ingredients: 1 kg (2 lb) potatoes, boiled and mashed; 200 g (1 cup) fine bulgur, soaked 15 minutes and squeezed; 1 onion, grated; Mint and basil, chopped; 1 tsp each cumin, allspice and paprika; 100 ml (scant ½ cup) olive oil; Salt and pepper

كبة بطاطا

Lenten kibbeh of potato and bulgur

Wine & oil daysPrep 30 minCook 40 minServes 6

When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.

Ingredients

1 kg (2 lb) potatoes, boiled and mashed
200 g (1 cup) fine bulgur, soaked 15 minutes and squeezed
1 onion, grated
Mint and basil, chopped
1 tsp each cumin, allspice and paprika
100 ml (scant ½ cup) olive oil
Salt and pepper

Method

Knead the potatoes with the bulgur, onion, herbs, spices, salt and pepper.
Press into an oiled baking tray, about 2 cm (¾ inch) thick, and score into diamonds.
Pour the oil over the top.
Bake at 200°C (400°F) for 35 to 40 minutes until crisp.

Tip. A Lenten staple in Antiochian homes, also eaten cold with salad.

Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.

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