June 24, 2021 • Class: Whole Grain/Bulgur/Rice, Vegan
It is a very rustic kibbeh discovered within the villages; I turned acquainted with it once I lived within the Chouf Mountains and befriended native farmers like Oum Elias. She used potatoes, onions and walnuts from her subject to make the same pie, and would take parts of it to her husband and his fellow helpers who labored the land close by. I by no means had it growing-up in Beirut, the place our grandmother solely made the basic meat kibbeh with floor lamb. Within the villages, this pie known as kibbet al-batata.
One other very fashionable vegan kibbeh pie I found whereas residing within the Chouf Mountains is the pumpkin kibbeh pie. That is one other quintessential rural kibbeh pie from the agricultural villages, utilizing regionally grown pumpkins; it’s particularly consumed throughout fasting days.
New kibbeh pies have been created since my childhood, similar to this chicken kibbeh pie made with rooster breast or fish kibbeh pie, a specialty in Tripoli, the Northern metropolis on the Mediterranean.
Potato kibbeh pie
Joumana Accad
Mediterranean, Center Japanese
June 24, 2021
Complete Grain/Bulgur/Rice, Vegan,
mashed potatoes, caramelized onions, bulgur #1, potato kibbe, walnuts, pomegranate molasses,
6 servings
Prep Time: 45 minutes
Prepare dinner Time: quarter-hour
Components
Kibbeh Dough:
2 cups brown bulgur (#1 extra-fine)
1 medium onion, grated
1 teaspoon salt, or to style
1 teaspoon floor allspice, or to style
1/2 teaspoon floor cinnamon
1/2 teaspoon floor nutmeg
1 teaspoon dry mint powder (or extra, to style)
5 medium potatoes (about 1 1/2 lb)
Kibbeh Filling:
1/3 cup additional virgin olive oil
5 medium onions, sliced (about 1 1/2 lb) into rings
1 teaspoon sugar
2 cups chopped walnuts
1 teaspoon salt, or to style
1/2 teaspoon white pepper
2 or 3 tablespoons pomegranate molasses
To glaze the crust: 1/2 cup or extra melted clarified butter or olive oil
Directions
Make the filling first:
- Pan-fry the onion slices with the sugar until the onion is browned and add the walnuts and spices alongside the way in which to toast the walnuts as effectively. Style and regulate seasoning.
To make the dough:
- Soak the bulgur in water for five minutes, drain effectively, urgent to extract a lot of the water. Switch to a meals processor, add the grated onion and the spices and blend.
- Boil the potatoes till cooked, drain and peel and mash them whereas nonetheless scorching; add the potato meal to the meals processor and blend the kibbeh dough for just a few seconds, scraping the bowl just a few occasions, till the dough is homogenous. Style and regulate seasoning.
Baking:
- Preheat the oven to 350F (180C). Grease a 9″ or 10″ spherical pan and unfold half the kibbeh dough, patting it with fingers dipped in a bowl of ice water, to make it as at the same time as attainable. Unfold the filling over the layer. To unfold the remaining dough, roll it out on a chunk of oiled wax paper and flip it over on the filling and take away the paper. Pat it with moistened fingers right here and there to seal it. Rating the kibbeh pie if desired into quarters and losanges. Make a gap within the center with a wood spoon. Pour the oil or butter everywhere in the pie.
- Bake for 15 minute or so, till the kibbeh takes on a golden shade. Serve at room temperature or heat.
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