Spicy Kibbet Batata with Broccoli (yum!)
Ok, so first of all...these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn't be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.
Spicy Kibbet Batata
with Broccoli
Makes a couple dozen
patties
2 potatoes, peeled
and diced
1 onion, diced
3 cloves garlic,
minced
2 jalapeno peppers,
seeded and diced
1 head broccoli,
chopped
1 bunch parsley,
washed and chopped
1 bunch cilantro,
washed and chopped
1 cup bulgur wheat
3 tablespoons olive
oil
1 teaspoon whole
cumin seed
1 teaspoon whole
coriander seed
1 teaspoon ground
turmeric
1 teaspoon crushed
hot pepper
2 teaspoons kosher
salt
½ cup whole wheat
flour
oil for pan-frying
Boil the potatoes
until soft, then drain them and set aside.
Combine the onion,
garlic, and jalapeno in a food processor and process until finely
minced, then set aside.
Combine the parsley
and cilantro in a food processor and process until minced, then set
aside.
Place the chopped
broccoli in a food processor and process until finely minced, then
set aside.
While the potatoes
are still warm, combine them with the bulgur wheat in a bowl and mash
and stir them until thoroughly mixed, cover the bowl and let rest
while preparing the rest of the ingredients.
Heat the olive oil
in a large skillet or shallow pot, then add the onion, garlic,
jalapeno mixture; cook until it just begins to brown. Add the cumin,
coriander, turmeric, hot pepper, and salt. Cook the spices for just a
minute, then add the broccoli. Cook the broccoli, while stirring, for
a few minutes, until it is softened. Add the spiced broccoli mixture
to the bowl with the potatoes and bulgur; mix to combine. Add the
parsley and cilantro; mix to combine. Then add the flour and mix that
in as well. All the mixture to rest for about 20 minutes.
After the resting
period, knead the dough for just a minute, then shape into small
patties (if the mixture is too loose add additional flour; if it is
too crumbly add a small amount of water). Heat about 1/8th inch oil
in a large skillet over medium heat. Cook the patties in batches on
both sides until golden brown and cooked throughout.
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