Kibbet Batata Bi Sanieh

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Kibbet Batata Bi Sanieh - Potato Kibbi

vegetables, oriental

6 medium potatoes water
1 1/2 cup fine burghul
1 medium onion; grated
1/2 cup finely chopped parsley
1 teaspoon dried mint
1/2 teaspoon ground cinnamon
2 teaspoon salt; more to taste
1 freshly ground black pepper
1/2 cup flour, optional
----TO FINISH----
1 large onion; halved then sliced
3/4 cup 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.