Mains
ChefOla Faour
How to Make Kebe Hila with Potatoes
Kebe Hila with potatoes can be baked, fried, or boiled, then served with cooked yogurt just like meat kibbeh. A delicious and budget-friendly recipe—here is the method in detail.
Ingredients
Start here, then move straight into the method.
- Filling
- 1 kilogram potatoes
- 1/2 kilogram finely ground meat
- 1 onion
- Oil
- Salt
- Black pepper
- White pepper
- Hot chili powder, optional
- Ground cumin
- Dough
- 3 cups fine brown bulgur
- 1 1/2 cups flour
- 2 boiled potatoes or 1/2 cup potato powder, special for puree
- Kibbeh spice or kibbeh seasoning
- Yogurt
- 2 kilograms plain yogurt
- 1 cup water
- 2 cloves garlic, optional
- 1 teaspoon dried mint
Method
Follow the cooking sequence without leaving the page.
- Prepare the filling and let it cool. Peel and wash the potatoes, then grate them very finely. Finely chop the onion as well.
- In a pan over the heat, sauté the onion with a little oil until softened, then add the ground meat and stir until the juices evaporate. Add the grated potatoes and stir.
- Adjust the salt and add a pinch of each spice. Stir until cooked through, then remove the filling from the heat and let it cool.
- Start preparing the kebe hila dough with potatoes. Soak the bulgur by covering it just with hot water until the grains are well moistened and puffed up. Drain the bulgur if there is excess water.
- Add the flour and the mashed boiled potatoes (or potato powder) to the bulgur. Add the spices and salt, then knead everything together to obtain a soft dough.
- Shape the kebe hila into discs and fill them. Keep a small bowl of water nearby to wet your hands whenever needed so the dough does not stick.
- When you finish shaping the discs, place plenty of water with a little salt in a pot over the heat. When the water boils, add the kibbeh discs and boil for 10 minutes, or until they rise to the surface, which means they are cooked.Timers: 10 min
- Lift them carefully from the water so they do not break, then drain.
- In a pot over the heat, combine the yogurt with a little salt to taste and the water, and whisk.
- When the yogurt boils, add the mashed garlic and dried mint, then add the kibbeh and turn off the heat. You can also keep the yogurt with garlic and mint cold without boiling, add the kibbeh to it, and serve the dish cold.
Recipe tags
MainsLevantNut free
Notes and serving ideas
- Potato Sauté
