6 medium potatoes water
1 1/2 cup fine burghul
1 medium onion, grated
1/2 cup finely chopped parsley
1 tsp dried mint
1/2 tsp ground cinnamon
2 tsp salt, more to taste
1 freshly ground black pepper
1/2 cup flour, optional
TO FINISH
1 large onion, halved then sliced
3/4 cup olive oil
Directions
Scrub and cook potatoes in boiling, salted water until
tender. Peel and mash.
Place burghul in a fine sieve and rinse with cold
water. Press with back of spoon to extract moisture,
then turn into a large bowl and leave for 15 minutes.
Add potatoes, grated onion, parsley, mint, cinnamon,
salt and plenty of pepper. Mix, taste and add more
salt if necessary. Knead well with hand, moistening it
occasionally with water. If mixture is too soft add
enough flour to make a firm paste, kneading well. Put
sliced onion and half the oil in a 25 x 30 cm (10 x 12
inch) baking dish or 30 cm (12 inch) round dish. Dot
potato paste over onions, then spread evenly with a
spatula. Cut into diamond shapes using an oiled
knife. Pour remaining oil evenly on top and bake in a
hot oven for 40 minutes or until golden brown. Cool
in dish, then serve at room temperature with salad.
Good served hot, in which case cool for 10 minutes
before serving.
Servings: 8 servings
Kibbet Batata Bi Sanieh - Potato Kibbi Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Historians have proved the existence of recipes far back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these ancient records were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books published in the 1300s : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the curry that appears on menues today, but rather accounts of the types of food eaten by the upper classes. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices created a torrent in publications on food, some of which still exist in private cookery archives. Over the next few centuries, the rich and powerful families of the West tried to serve the most extravagent banquests, and consequentially chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes of the day. By the arrival of the twentieth century, cookery books were increasing in popularity as a result of better eduction, leisure time and having more money to spend. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Kibbet Batata Bi Sanieh Potato Kibbi recipe.
