From the grandmother’s Iraqi kitchen, fried potato patties full of hamburger. The kibbeh batata are popular in other Sephardi communities too, during Passover and Chanukah.
Ingredients
- 5 Yukon Gold taters
- 2 eggs
- 1/4 cup matzo meal
- Pepper and salt to taste
- 3 tablespoons essential olive oil
- 1/2 pound hamburger (preferably chuck)
- 1/4 teaspoon cinnamon
- Pinch nutmeg
- Corn and canola oil for frying
Preparation
- Preheat oven to 350 levels. Wash the taters and arrange on the heavy baking sheet. Cover with aluminum foil and seal well. Bake for half an hour, turn the taters over and bake for an additional half an hour or before the taters are soft. Allow the taters awesome just a little. Take a few of their skin off and mash all of them with a potato masher inside a large bowl. Add one egg, matzo meal, salt, pepper and a pair of tablespoons essential olive oil. Making use of your hands knead the potato mixture to create a dough.
- Inside a fry pan heat 1 tablespoon essential olive oil over medium heat, add beef and prepare while stirring before the beef turns brown. Add pepper and salt to taste, cinnamon and nutmeg and take away from heat. Making use of your hands, form single 3/4” ball in the potato dough. Together with your finger create a hole within the ball and stuff it using the beef. Seal the opening and press the ball of dough lightly to create a flat round patty. Continue all of those other dough. Mix the 2nd egg and brush the kibbeh by using it. Heat 1/8” of oil within the fry pan over medium heat and fry the kibbeh in 2 batches on sides until golden brown, about 3 minutes per side. Transfer to some tray lined with sponges. Serve immediately.
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Contributed by
Becoming an adult in Israel, Vered Guttman required her steps in Jewish cooking sitting while dining of her two grandmothers, one from Belgium, another from Iraq. Today she writes the current Manna food blog for Haaretz and it is the chef and who owns Cardamom Mint Catering in Washington, Electricity.
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2016
Jewish Food Experience