POTATO KIBBEN

A Middle Eastern dish, served with sesame sauce (tahini), salad and warm pita bread.

175g cracked wheat
350g potatoes, pealed and diced
2 eggs
25g butter, melted
pinch of ground coriander
pinch of ground cumin
pinch of ground nutmeg
salt and pepper
olive oil for deep frying

STUFFING

200g minced lamb
1 onion, chopped
2 tbsp pine kernels
20g dried apricots, finely chopped
2tbsp chopped fresh coriander
2tbsp lamb stock
pinch of grated nutmeg

Place cracked wheat in a bowl and cover with boiling water. Let soak for 30 minutes until water has been absorbed. Meanwhile, cook the diced potatoes in a saucepan of boiling water for 10-15 minutes or until cooked. Drain and mash well. Add to the mash potato the cracked wheat, eggs, melted butter, cumin, coriander, nutmeg and season with salt and pepper.

Next make the stuffing.
Fry the lamb over medium heat for 5 minutes add onion and cook for another 3 minutes. Add the remaining stuffing ingredients and cook until the lamb stock has been absorbed. Let mixture cool a little, then divide into 8 or 10 portions and roll into balls. Divide the potato mixture into 8 or 10 portions and flatten into rounds. Place a portion of the mixture in the center of each potato round and shape around the stuffing to form a nest (kibben).

In a large saucepan or deep fryer heat the oil to 180C. Cook kibben for approximately 8 minutes or until golden brown. Drain well and serve at once.

potato kibben

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