Recipe courtesy of Laziz Kitchen

Mediterranean Lunch Platter with Potato Kibbeh

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 1 hr 30 min
  • Yield: 1 serving, plus additional kibbeh and tabbouleh
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Ingredients

Potato Kibbeh Patty Shell:

3 large russet potatoes

1/2 cup finely ground pita chips 

1/2 cup 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

1 cup finely diced onions

5 cloves garlic, mashed with a mortar and pestle 

1 cup white button mushrooms, finely diced 

1 cup walnuts 

1 cup 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:

2 ounces hummus

1/2 cup cooked rice or quinoa of your choice 

Pinch of paprika

1/2 cup Tabbouleh Salad, recipe follows

1/4 cup pickled cabbage or any pickle of your choice 

1 pita, sliced into triangles 

Tabbouleh Salad:

1/2 cup lemon juice

1/2 cup olive oil 

1/2 cup cooked quinoa 

1/4 cup 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 

Directions

  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 350 degrees F. 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!

Tabbouleh Salad:

  1. Mix the lemon juice, olive oil, quinoa, mint, salt, pepper, green onion, parsley and tomatoes in a bowl.