This is one of the easiest kibbeh to do, as no shaping dexterity is needed! Kebbet batata, or potato kibbeh, comes in two versions. In this version, nayeh means “raw”; not that the potato is raw, because it is boiled and cooked, but rather that it is mixed with bulgur and herbs and eaten without further cooking. In a variation, this same kibbeh is layered in a baking pan, with a stuffing of onions and walnuts in the middle, and baked to get crispy. This unbaked version is a hearty and fragrant alternative to mashed potatoes.
- 2 1/4 pounds (1 kg) potatoes
- 1 1/4 cups (200 g) fine bulgur
- 1 1/2 cups (150 g) walnuts
- 1 scallion
- 1 fresh green chile pepper
- 2 sprigs thyme
- 2 sprigs mint
- Pinch of ground nutmeg
- 6 tablespoons (90 ml) olive oil
- Kamal Mouzawak
Boil the whole potatoes in water to cover until well cooked. Meanwhile, wash the bulgur, squeeze it well with your hands, and place in a bowl.
In an electric mixer or food processor, chop the walnuts and scallion, then add the chile pepper, thyme, and mint and blend just for a moment or two (so as not to bruise the green herbs).
Peel the hot potatoes, mash with a fork or a potato masher (but not in a mixer, as it will turn gluey), and mix with the bulgur. Season with the nutmeg and salt to taste. Knead together well. Let it cool a bit before adding the nut-herb mixture (so that the herbs don’t blacken). Flatten onto a serving plate and serve drizzled with the olive oil.