Potato Kibbeh

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Potato Kibbeh

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  • Show Name

So Many Potatoes

  • Show Name

So Many Potatoes

  • Show Date
September 10, 2022
  • Show Date
September 10, 2022
  • Cook

Canan Orhun

  • Cook

Canan Orhun

Description

This is a much-loved traditional Middle Eastern dish, with a different version available at each household. Prior to tweaking this whole food plant-based version I talked with several friends from Turkiye, learned their family traditions and adjusted accordingly. Locally referred to as “Tepside Oruk” in Antakya, it is also called “Tepsi Icli Koftesi” or Kibbeh.  Traditionally, it is made rather thin, but if you wish to make it with thicker layers it is a much more filling recipe; almost like a Middle Eastern flavored Shepherd’s Pie. Please feel free to experiment and adjust the flavors to your liking! Served with a yummy fresh mixed greens salad, with tahini dressing, this dish provides a hearty meal.  (serves 4-6)

  • Ingredients

I) For the Filling:

  • 125 g of mushrooms (roughly 4 oz)

  • 2 cups of finely sliced onions (I used red onions)

  • ½ cup of walnuts

  • ¼ cup of pistachio nuts

  • ¼ teaspoon of black pepper (adjust to your liking)

  • ½ teaspoon of chili flakes (not very hot ones)

  • 1 cup of chopped parsley

  • Salt  (to your liking)

II) For the Dough:

  • ✓ 1 pound of potatoes
  • ✓ ½ cup of fine bulgur (important to have fine bulgur, try Middle Eastern or Turkish grocery stores)
  • ✓ 1 flax egg (1 tablespoon of ground flaxseed and 3 tablespoons of water)
  • ✓ 1 tablespoon of pepper paste (not spicy) – You may find this ingredient at Middle Eastern or Turkish grocery stores
  • ✓ 1 teaspoon of cumin (or less, it shouldn’t be an overpowering flavor)
  • ✓ ¼ teaspoon of salt (or adjusted to your liking)

To decorate

½ cup of finely chopped parsley

  • Instructions

Please make sure your oven is preheated to 190’C or about 375’F. Judge the heating time of your oven so that you do not waste energy keeping it very hot for the whole duration of your preparation time. 😊

I) For the Filling:

  1. While the potatoes are cooking, finely slice the onions.

  2. In a small food processor blitz the mushrooms to a small size (more or less the size of brown lentils).

  3. Roughly chop the pistachios and walnuts, you don’t want them to get very small, they will provide that crunch when you bite into the end product. I usually chop them using a knife, rather than using a food processor.

  4. Using a non-stick pan, saute the onions and the mushrooms until soft and there is no liquid left in the pan. There’s no need to get them crunchy or overly browned.

  5. Once, the mushrooms and the onions are ready, turn the heat off, add the walnuts, pistachios, spices and the parsley and mix thoroughly.

  6. Adjust the seasoning if necessary.

II) For the Dough:

  1. Start the flax egg, by soaking 1 tablespoon of flaxseed in 3 tablespoons of water, set it aside.

  2. Cook the potatoes until soft, let them cool and then peel and mash using a potato masher.

  3. While the potatoes are cooking, pour boiling water (about 1 ½ cups) over the bulgur and let it soak.

  4. Once the potatoes are mashed, drain the bulgur (if necessary) and add to the potatoes along with all the other ingredients on the list. In a large bowl, knead the mix using your hands. It will feel squishy and smooshy, just keep kneading, at least a good 5 minutes, until all are well mixed. It should feel soft and smooth, easy to knead, not very thick. However, if it feels very liquidy, add 1 or 2 tablespoons of fine bulgur and knead a few minutes longer.

  5. Then divide the dough mixture in two. You will need equal amounts to fill the bottom of your oven proof dish and then a second layer to cover the filling, too.

Putting it all together:

  1. The amounts given above are good for an 8 x 11 (inches) or 20 x 28 (centimeters) oven proof dish.
  2. Lightly oil your dish, wiping the excess with a paper towel.
  3. Gently spread half of the dough mix on the bottom of the pan. Making sure you cover it all, and gently press it to have an even distribution. Ideally the bottom layer should not be more than 1/3 of an inch (or roughly about 1 cm).
  4. Evenly spread the filling mix over the first layer of the potato dough mix, ideally having about the same thickness as the dough. Then, cover it all with the second half of the dough mix, to a similar thickness.
  5. Once ready, slice the surface, along the long side of the pan making parallel lines, with a sharp knife, about 2 inches apart. You do not need to cut through, just on the surface. Then make similarly spaced lines on the diagonal, achieving a diamond shape pattern on the surface of the potato kibbeh.
  6. Set your oven to “bottom and top” heating setting (if available) and put your oven proof dish in. Cook for about 30 minutes, keeping an eye on the process, to avoid burning the surface. The idea is to get the top and the bottom of the potato kibbeh well cooked, very slightly crunchy but not so crunchy as a cracker.
  7. Once done, plate diamond slices of the kibbeh, sprinkle with fresh parsley to add some color and serve with a side of fresh mixed greens salad.

Enjoy!

Once baked the kibbeh is nicely golden brown and the diamond shape design is well visible, helping with slicing and serving on to plates.

Served with a kale salad with tahini dressing and pomegranate seeds it makes a lovely meal.

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