How to make Potato Kibbeh A vegetarian take on the classic Levantine speciality By Rob Garratt 05 March 2014 Preparation Time: 30 minutesCooking Temperature: 160 degrees – Deep FryerCooking Time: 8 MinsServing size: 1 portion 100 gr (2 Piece 80 - 85 gr) Ingredients 250 gr White Burgol100 gr Boiled Potato080 gr Carrot080 gr Onion100 gr Coriander030 gr Yoghurt002 gr Dry MintTo taste SaltTo taste Pepper060 gr Rocket Leaves060 gr Cherry Tomato SIMILAR ARTICLES Restaurant of the Year: PLAY Restaurant & Lounge Dish of the week: the tomato that wants to be a strawberry Friday brunch at Zuma Time Out cooks for Gordon Ramsay Preparation Method 1. Ground the Burgol and boiled potato in the Mixer.2. Saute all the Vegetables.3. Make small round shaped balls.4. Coat the balls with the burgol and potato mixture and shape into kebbehs.5. Deep fry and serve hot.6. Can be served with mint yoghurt sauce on the side along with the Rocket Leaves and Cherry Tomato.Recipe courtesy of Ewaan, The Palace Downtown Dubai. Try the real thing at the restaurant’s pop-up venue at Taste of Dubai March 13-15.