Potato Kibeh

Kibeh Batata
by May Bsisu
from The Arab Table
(William Morrow, 2005)
Serves 6

This is the Arab equivalent of shepherd’s pie. Many Arab Americans substitute this for beef or lamb kibeh, the traditional entertaining staple. Serve kibeh batata with a mixed-vegetable salad.—May Bsisu

convert Ingredients
2 1/2 pounds baking potatoes, scrubbed
2 tablespoons corn oil
2 large onions, chopped
1 pound ground beef
1/2 cup pine nuts
2 tablespoons butter
1/4 teaspoon grated nutmeg
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons dry bread crumbs

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Method
1. Place the potatoes in a large pot and add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are fork-tender, about 30 minutes. Drain the potatoes and set them aside to cool.

2. While the potatoes are cooling, heat the oil in a large skillet over medium heat. Add the onions and saute until soft and translucent, about 7 minutes. Add the beef and cook, stirring to break the meat into coarse crumbs, until it is dark — almost black — and fragrant, about 5 minutes. Stir in the pine nuts and set aside.

3. Preheat the oven to 350°F (175°C).

4. When the potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Mash with the back of a fork or a potato masher, adding the butter, nutmeg, 1 teaspoon of the salt, and the white pepper as you mash them to a creamy consistency.

5. Spread half of the potato mixture over the bottom of an 8-by-12-inch baking dish. Spread the meat mixture evenly over the potatoes. Using the remaining potatoes, spoon about 2 tablespoons into the palm of your hand and flatten the mixture to form a patty. Lay it on top of the meat and repeat with the remaining potatoes.

6. Using damp hands, smooth the patties together until none of the beef layer is showing. Sprinkle the bread crumbs on top and season with the remaining 1 teaspoon salt. Using a sharp knife, score the surface to make 2-1/2-inch squares. Prick the middle of each square with the tines of a fork. Bake until the potatoes are crisp and golden, about 20 minutes. Serve hot.

Note: This dish can be reheated, covered, in a 350°F (175°C) oven for 20 minutes.

Recipe © 2005 by May S. Bsisu. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.