Mains
ChefNicole Maawad
Potato and Beet Kibbeh
A wonderful twist on the traditional potato kibbeh, combining potatoes and beets for a striking layered dish.
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Ingredients
Start here, then move straight into the method.
- 5 boiled potatoes
- 2 boiled beets
- Cumin*
- Fine bulgur
- 1 small dry onion
- A pinch of dried mint and kibbeh spice mix
- Marjoram
- Hot pepper or chili - to taste
- Salt
- To make the beetroot dip, click the link: Beetroot Dip
Method
Follow the cooking sequence without leaving the page.
- Mash the boiled potatoes well and mix them with the bulgur, salt, and various spices, or what is called the 'cumin mix.'
- Divide the potato kibbeh mixture into two parts.
- Mash the boiled beets and add them to one of the potato-and-bulgur portions.
- Spread the first portion of potato kibbeh on the serving plate, then place the second red portion mixed with beets on top of it.
- And so we obtain a two-layer potato kibbeh: the first layer is the traditional potato kibbeh mixture and the second is the beet potato kibbeh mixture.
- You can garnish the beet-layered potato kibbeh as desired with different vegetables like radish and parsley...
Recipe tags
MainsLevantVegetarianVeganDairy freeNut freeEgg free
