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Baked Potato Kibbeh


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Author Topic: Baked Potato Kibbeh  (Read 1364 times)
Ruhi_Rose
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« on: September 21, 2010, 01:17:19 am »

 BismEm


This is a Lebanese recipe, very simple and addictively delicious!  I learned it last Ramadan when I came across it unexpectedly in a Middle-Eastern journal I had borrowed from a friend. 



it's very much like what's known as Shepherd's Pie in Europe and North America.  The only difference is that in Potato Kibbeh, the mince meat  is not mixed with peas, carrots and corn, and neither are cheese and ketchup used with the meat.  But you can make your own variations if you want to bring it closer to the traditional Shepherd's Pie.  However, keeping it simple as in this recipe will make it cheaper, quicker and almost just as tasty.

Ingredients

4 tablespoons fresh breadcrumbs
4 tablespoons oil

For the potato dough:

6 medium potatoes peeled
1½ teaspoons salt
¼ teaspoon ground black pepper
1 egg

For the stuffing:

2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
400 g minced veal or lamb or chicken
1 tbsp ginger and garlic paste
¼ teaspoon ground black pepper
1 teaspoon allspice

Method

Brush 30cm oven tray with 2 tablespoons oil and sprinkle with 2 tablespoons bread crumbs then set aside (reserve the remaining oil and bread crumbs).

Peel, cut and boil potatoes until soft. Drain and keep to cool, then mash. Mix the mashed potatoes with salt, black pepper and beaten egg and set aside.

Meanwhile, heat the oil in a saucepan and sauté onion for 2 minutes. Then add the minced meat and fry for 5 minutes or until brown in color. Add the spices. Stir for few seconds or until all are well combined.  Add 1 and half cups water and cook on low heat for 50 minutes or until water is dry and mince is almost fully cooked.  Set it aside.

Spread half of the mashed potatoes over the prepared oven tray. Spread the mince stuffing evenly over the potatoes then the rest of the mashed potatoes on top.

Sprinkle the remaining bread crumbs on top and spoon over the remaining oil.

Bake in a 350°C preheated oven for 25 minutes or until top is golden in color.   To bring a nice color on top, you can even keep it under the grill for the last 1 or 2 minutes. 

Because of the beaten egg used with the mashed potatoes, it will set quite well and you should be able to cut it into thick slices as shown in the pic above.

Enjoy!  Cheesy
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