*** This recipe is online at http://orthodoxkitchen.com/recipes/batata-kibbe-arabic-potato-meatless-loaf/ *** ================================================ Batata Kibbe (Arabic potato meatless loaf) ================================================ Serves 4-6 Ingredients ----------- 4 medium potatoes, peeled, boiled, and cooled 2/3 bunch fresh cilantro (or parsley) 1 small onion 1 large onion, thinly sliced 1 cup fine burghul wheat, rinsed well and drained 1 cup flour 2 tsp. ground allspice 1 tsp. ground cinnamon 1 tsp. salt 1 small handful pine nuts 1/2 cup oil Instructions ------------ This dish was taught to me by Malake Drouby who lives in Tripoli, Lebanon. An excellent cook, she is! ******** (1) Slice the small onion finely and mix well with 1 tsp allspice. Place in a food processor. Add the burghul, squeezing out any remaining water with your hands before dropping it in. Process the onion and burghul with the cilantro until finely chopped. (2) Rice (or mash by hand) the potatoes to smooth out any lumps. Do not use a mixer, as it will create a springiness in the potato that will make later steps difficult to execute. Mix in by hand the cilantro-burghul-onion mix plus the cinnamon and the salt, until well incorporated. (3) Knead the flour into the potato until completely smooth. (4) In a shallow baking pan, spread out the onion. Fry the pine nuts until just turning light tan and then pour them over the onions. (This only takes 1 or 2 minutes, so watch them carefully. If they turn dark tan, by the time they cool off they will be burnt. I have a toddler. Voice of Experience.) Add more oil if necessary to put a thin layer across the entire pan. (5) Dampen your hand to prevent sticking, then grab a handful of potato. Using your hands flatten your potato into a piece that is about 1/2" thick, and start a layer above the onions in the pan. Continue doing this, laying new pieces just as if you were doing a jigsaw puzzle, until you have created an entire 1/2" thick layer of potato kibbe. (6) Take a sharp knife, dip it in water, then make a cut through the potato from one end to the other. Continue across the pan at about 3" gaps, dipping your knife again as necessary to prevent it sticking to the dough. Turn your pan 45 degrees and make another set of parallel cuts through. You will end up with a traditional large-diamond pattern. Make further decorative (that is, superficial) parallel cuts with the knife to make smaller diamonds inside the bigger ones, if you want to get really traditional. I'm not sure whether it serves a purpose, but it's pretty. (7) Sprinkle 1/4 cup oil over top and spread it out evenly with your hand. The whole surface should have a thin coat. Add more if necessary. Yes, it will look oily. (8) Bake @ 400 F for 25-30 minutes, until the top turns a nice light brown. Cool for at least 20 minutes so it can firm up. **** If you have leftover dough, they make kicking fried hashbrown patties for breakfast.