Potato Kibbeh

Potato Kibbeh is a delicious vegetarian twist on the traditional Lebanese dish, featuring layers of spiced mashed potatoes and a savory filling. Baked to perfection, it's a comforting and flavorful meal that showcases the rich culinary heritage of Lebanon.

Ingredients

• Potatoes - 400 grams
• Red onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 4 tablespoons, divided
• Ground cumin - 1 teaspoon
• Ground allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Pine nuts - 30 grams, toasted
• Lemon juice - 1 tablespoon
• Breadcrumbs - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and boil the potatoes in salted water until tender, about 15-20 minutes.
3. Drain the potatoes and mash them in a bowl until smooth. Allow to cool slightly.
4. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute, then stir in the parsley, cumin, allspice, salt, and black pepper. Cook for 2 more minutes.
6. Remove from heat and mix in the toasted pine nuts and lemon juice. Set aside to cool.
7. Once the mashed potatoes are cool, spread half of the mixture into a greased baking dish, pressing down evenly.
8. Spread the filling evenly over the potato layer, then top with the remaining mashed potatoes, smoothing it out.
9. Drizzle the remaining 2 tablespoons of olive oil over the top and sprinkle with breadcrumbs.
10. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
11. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 370
• Protein: 8 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants and anti-inflammatory properties from potatoes and parsley.

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