Photograph of the finished Kibbeh fried

Middle East · Kibbeh đĩa dẹt vỏ khoai chiên

Kibbeh fried

1 hr 40 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.4 kg
  • Photograph of Rice flour Rice flour 240 g
  • Photograph of Lamb Lamb 800 g
  • Photograph of Onion Onion 2
  • Photograph of Baharat spice blend Baharat spice blend 40 g
  • Photograph of Pine nuts Pine nuts 160 g
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Herbs Herbs 100 g
  • Photograph of Lime Lime 4

Method

  1. 1 Boil the potatoes, then mash them and mix them with rice flour and turmeric to form a dough.
  2. 2 This version uses potato peels instead of broken wheat husks; it's the Iraqi kibbeh batata.
  3. 3 Sauté minced lamb with onions, baharat, and pine nuts to form a dry filling.
  4. 4 Press a thin layer of potato skin into your wet palm, then add the filling.
  5. 5 Apply a second layer of the peel and press it into a flat, round disc 1.5 cm thick, not a rhombus shape.
  6. 6 Deep fry at 175 degrees for 4 minutes on each side until golden brown and crispy, and squeeze lemon juice over them when serving.

With an appliance

  • Air fryer 1 hr 20 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 14 minutes, flipping at minute 8.

Start cooking