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December 15, 2018 | Rabi` Al-Thani 7, 1440
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Potato Kibbi
Potato Kibbi - Appetizer - Recipes Ref: 136
- Origin: Syria, Lebanon

1 & 1/2 cup Burghul, #2
2 tsp Salt
1 tbsp Sweet basil
1/8 tsp Cinnamon
1/8 tsp Pepper
1 Small onion, grated
2 & 1/2 cups Mashed potatoes, or 4 medium potatoes, cooked and mashed
2 Large onions, Julienned
1/3 Oil

Rinse burghul in cold water, squeeze, sprinkle with salt and let stand
for 20 minutes. Work seasonings with grated onion and add potatoes,mixing well. Add burghul and knead into soft dough. Moisten hand in cold water while kneading to prevent sticking. ( If mixture doesn't stick together, add 1/4 cup of flour.)
Place the julienned onions in the bottom of a 9" square pan. Cover with 1/3 cup oil. Place the potato mixture evenly on top and cut into diamond shapes about 1/2" deep. Pour the remaining oil on top and bake at 400 until golden brown - about 25 minutes.

Variation: Use above recipe omitting oil and julienned onions. Form mixture into patties and fry in 1/2" of oil or put in a well-oiled pan and

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