Kibbeh batata
Kibbeh batata
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The potato patties are filled with ground beef and then fried. They are popular in Sephardi communities during Passover and Hanukkah.

Yields 20 kibbeh

Ingredients:

5 gold potatoes
2 eggs
1/4 cup matzo meal
Salt
Black pepper
3 tablespoons olive oil
1/2 lb. ground beef (preferably chuck)
1/4 teaspoon cinnamon
Pinch nutmeg
Corn and canola oil for frying

Directions:

 

1. Turn the oven to 350 degrees. Wash the potatoes and arrange in a heavy baking sheet. Cover with aluminum foil and seal well. Bake in the oven for 30 minutes, turn the potatoes over and bake for another 30 minutes, or until the potatoes are soft.
2. Let the potatoes cool a little. Take some of their skin off and mash with a potato masher. Add one egg, matzo meal, salt, pepper and 2 tablespoons olive oil. Using your hands knead the potato mixture to form a dough.

3. In a frying pan heat one tablespoon on olive oil over medium heat, add the beef and cook while stirring until the beef turns brown. Add salt and pepper to taste, cinnamon and nutmeg and take off from the heat.

4. Using your hands form a 1 3/4” ball from the potato dough. With your finger make a hole in the ball and stuff it with the beef. Seal the hole and press the ball of dough gently to form a flat round patty. Continue with the rest of the dough.

5. Mix the second egg and brush the kibbeh with it. Heat 1/8” of oil in the frying pan over medium heat and fry the kibbeh in two batches on both sides until golden brown, about 3 minutes per side. Transfer to a tray lined with paper towels. Serve immediately.