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.
For the potato kibbeh stuffing: Pan-fry the potatoes until crisp and set aside.
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.
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.
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:
Mix the lemon juice, olive oil, quinoa, mint, salt, pepper, green onion, parsley and tomatoes in a bowl.
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Recipe courtesy of Laziz Kitchen, Salt Lake City, UT
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