Mediterranean Lunch Platter with Potato Kibbeh

Recipe Courtesy of Laziz Kitchen

  • Preparation Time90 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyEasy

Potato Kibbeh Patty Shell:

3 large russet potatoes
1/2 cup finely ground pita chips
60g cornstarch
2 tablespoons vegetable base, such as Maggi
1 tablespoon ground cumin
1 tablespoon curry powder
1 teaspoon ground black pepper

Potato Kibbeh Stuffing:

1 1/2 russet potatoes, peeled and diced
50g finely diced onions
5 cloves garlic, mashed with a mortar and pestle
100g white button mushrooms, finely diced
115g walnuts
25g fresh parsley
2 teaspoons ground cumin
2 teaspoons vegetable base, such as Maggi
1 1/2 teaspoons curry powder
1 teaspoon ground black pepper
1 teaspoon salt
Canola oil, for frying

Platter:

60g hummus
125g cooked rice or quinoa of your choice
Pinch of paprika
110g Tabbouleh Salad, recipe follows
150g pickled cabbage or any pickle of your choice
1 pita, sliced into triangles

Tabbouleh Salad:

120ml lemon juice
120ml olive oil
90g cooked quinoa
8g fresh mint, finely diced
1 teaspoon salt
1 teaspoon ground black pepper
3 stalks green onion, finely diced
3 bundles fresh parsley, finely diced
2 large tomatoes, finely diced
  1. For the potato kibbeh patty shell: Bring a pot of water to a boil. Add the potatoes and boil for 20 minutes. Set aside in cold water. Once cool, peel the potatoes and using a shredder, or grater, shred the potatoes into a pan. Add the ground pita chips, cornstarch, vegetable base, cumin, curry, pepper and 1/4 cup water and knead well.    
  2. For the potato kibbeh stuffing: Pan-fry the potatoes until crisp and set aside.    
  3. Saute the onions until they are translucent, then add the garlic and mushrooms and cook until slightly browned. Add the cooked vegetables to the potatoes. Add the walnuts, parsley, cumin, vegetable base, curry powder, pepper and salt and mix thoroughly.    
  4. Heat enough oil to cover the kibbeh in a heavy-bottomed pot to 180 degrees C. Form the patty shell mixture into 3-ounce balls and flatten in your hand. Add 1 tablespoon of the stuffing and fold the patty in until it forms a circular disc. Fry for 7 minutes.    
  5. For the platter: Place the hummus on a platter alongside the rice and top with a sprinkle of paprika. Add the Tabbouleh Salad next to the rice, then the pickles and 2 potato kibbeh. Serve with a small piece of pita on top of the kibbeh and dig in!    
  6. Tabbouleh Salad: Mix the lemon juice, olive oil, quinoa, mint, salt, pepper, green onion, parsley and tomatoes in a bowl.