In kibbeh country, Ehden and Zgharta, potato doesn’t have its kibbeh form (as elsewhere), but rather is prepared as melee’yieh, or mashed and seasoned with herbs. It’s similar to potato kibbeh, but without the bulgur.
- 3 medium potatoes
- 2 scallions
- 2 sprigs mint
- Salt and ground white pepper
- Olive oil
- Kamal Mouzawak
Bring a pot of water to a boil, and boil the potatoes until tender. Peel and mash finely with a fork, a potato masher, a potato ricer, or in a food mill. Never use an electric mixer, as the potatoes will turn gluey.
Finely chop the scallions and mint, and add to the mashed potato. Season to taste with salt and white pepper (white so as not to “stain” the potato!). Add 2 tablespoons (28 ml) olive oil, mix well, and serve with a generous drizzle of olive oil.