How to make Potato Kibbeh

A vegetarian take on the classic Levantine speciality

Preparation Time: 30 minutes
Cooking Temperature: 160 degrees – Deep Fryer
Cooking Time: 8 Mins
Serving size: 1 portion 100 gr (2 Piece 80 - 85 gr)

250 gr White Burgol
100 gr Boiled Potato
080 gr Carrot
080 gr Onion
100 gr Coriander
030 gr Yoghurt
002 gr Dry Mint
To taste Salt

To taste Pepper
060 gr Rocket Leaves
060 gr Cherry Tomato

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.

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