Potato Kibbeh Pie

Name: Potato Kibbeh Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Universal
Ingredients: Kibbeh Dough:; 295 g Bulgur; 110 g Onions; 10.8 g Salt; 2.0 g All spice; 1.1 g Cinnamon; 1.2 g Nutmeg; 0.55 g Dried mint; 900 g Potatoes; Kibbeh Filling:; 79.2 g Olive oil; 550 g Onions; 4.2 g Sugar; 215 g Walnuts; 10.8 g Salt; 1.2 g Pepper; 45.5 g Pomegranate molasses; To glaze the crust:; 120 g Butter

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Kibbeh is a popular dish in the Middle East that consists of meatballs made from bulgur, minced meat, and spices. There are many variations of kibbeh, such as baked, fried, boiled, or raw. Some kibbeh are stuffed with a filling of cooked meat, onions, nuts, and pomegranate molasses. Kibbeh can be served as an appetizer, snack, or main course, with yogurt sauce or salad on the side.

This version is in the form of a pie rather than meatballs and combines mashed potatoes, bulgur, herbs and spices to form a crust that encloses a savory filling of onions, chopped walnuts and pomegranate molasses.

Category: Mains

Source: www.tasteofbeirut.com

Equipment

Round pan

Ingredients

Kibbeh Dough:
	Bulgur
	Onion
	Salt
	Allspice
	Cinnamon
	Nutmeg
	Dry mint powder
	Potatoes
Kibbeh Filling:
	Olive oil
	Onions
	Sugar
	Walnuts
	Salt
	Pepper
	Pomegranate molasses
To glaze the crust:
	Butter

Instructions

Make the filling:

Pan-fry the onion slices with the sugar till the onion is browned and add the walnuts and spices along the way to toast the walnuts as well. Taste and adjust seasoning.

Make the dough:

Soak the bulgur in water for 5 minutes, drain well, pressing to extract most of the water. Transfer to a food processor, add the grated onion and the spices and mix.

Boil the potatoes until cooked, drain and peel and mash them while still hot; add the potato meal to the food processor and mix the kibbeh dough for a few seconds, scraping the bowl a few times, until the dough is homogenous. Taste and adjust seasoning.

Bake:

Preheat the oven to 180°C. Grease a round pan and spread half the kibbeh dough, patting it with fingers dipped in a bowl of ice water, to make it as even as possible. Spread the filling over the layer. To spread the remaining dough, roll it out on a piece of oiled wax paper and flip it over on the filling and remove the paper. Pat it with moistened fingers here and there to seal it. Score the kibbeh pie if desired into quarters and losanges. Make a hole in the middle with a wooden spoon. Pour the oil or butter all over the pie.