Kibbet Battata

Name: Kibbet Battata
Yield: 10
Ingredients: 100.0g Spring Onion; 50.0g Pinch of crushed black pepper; 270.0g Onion, chopped; 400.0g Lamb meat, minced; 200.0g Spinach, blanched, chopped; 40.0g Basil Pesto ready; 10.0cu Knorr Professional Arabic Spices Mix (6x700g); 100.0g Mozzarella cheese, shredded; 10.0g Knorr Professional Arabic Spices Mix (6x700g); 600.0ml Warm water; 200.0g Knorr Professional Mashed Potato (1x2Kg); 80.0g All purpose flour; 5.0g Nutmeg; 5.0g Black pepper, powder; 200.0g Bourghul, finest grated

Kibbet Battata one of the famous traditional Lebanese appetizer, these potato croquettes are usually stuffed by meat and onion but you can make it with a different filling as you like.

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Prepare Filling:

Spring Onion 100.0 g
Pinch of crushed black pepper 50.0 g
Onion, chopped 270.0 g
Lamb meat, minced 400.0 g
Spinach, blanched, chopped 200.0 g
Basil Pesto ready 40.0 g
Knorr Professional Arabic Spices Mix (6x700g) 10.0 cu
Mozzarella cheese, shredded 100.0 g

Prepare Dough:

Knorr Professional Arabic Spices Mix (6x700g) 10.0 g
Warm water 600.0 ml
Knorr Professional Mashed Potato (1x2Kg) 200.0 g
Knorr Professional Mashed Potato (1x2Kg)

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Bag in Carton 636.50 EGP

1 x 2 Kg 636.50 EGP

Knorr Professional Mashed Potato (1x2Kg) added to cart

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Recommended price (including VAT)
All purpose flour 80.0 g
Nutmeg 5.0 g
Black pepper, powder 5.0 g
Bourghul, finest grated 200.0 g

Appetizer

Arabic Cuisine

Lamb

Ramadan

Kibbet Battata one of the famous traditional Lebanese appetizer, these potato croquettes are usually stuffed by meat and onion but you can make it with a different filling as you like.

...

Preparation

Prepare Filling:
- In a fry pan over medium heat add olive oil, and sauté chopped onion until translucent, add minced meat and sauté for 10 minute or until meat becomes dry, add spring onion and spinach Basil Pesto and sauté until blended.
- AddKnorr Arabic Spices Mix, set aside to cool, once cooled add mozzarella.
Prepare Dough:
- In a saucepan boil water, once water boils remove from the heat and add Knorr Mashed Potato to make potato puree.
- In a bowl combine bourghul and potato puree, add onion and knead mixture until just starts to stick together, add flour, Knorr Arabic Spices Mix and dry mint, continue knead by hands until homogenous malleable paste is achieved. Cover and refrigerate for 30 minutes.
- Have already a bowl of iced water to wet hands. Divide kibbeh dough and stuffed by filling equally then roll into balls, try to sharp sides. Refrigerate until ready to use or freeze for future use.
- In a deep fryer at 180°C, fry the shells are evenly golden brown color and crispy. Alternatively brush the shells with olive oil and bake in a pre-heat oven 190°C for 20 minutes.