Potato kebbeh or kebbit batata is typical of the West Bekaa villages. It can be consumed fried or grilled for a healthier option. It is usually stuffed with goat labneh with or without kawarma.
Total servings: 12 pieces
Ingredients
Dough
1 kg of boiled and peeled potato
5 kg of fine red bulgur
½ cup of white flour (sometimes substituted with leftover bread crumbs)
Stuffing
100 g of goat labneh
2 tbsp of kawarm (optional)
1 grated onion
1 tsp dried mint
Salt and white pepper to taste
Preparation steps:
- Smash the potato then combine with bulgur and flour
- In a separate bowl, mix the labneh with kawarma, onion, dried mint and spices
- Form kebbeh balls, the size of a gold ball
- Hold the kebbeh in one hand and with the index of the other hand, make a whole in it while turning the kebbeh and pressing it against the palm of your hand to widen it
- With a spoon, stuff the kebbeh with the labneh mixture
- Close the kebbeh and press it to obtain a flattened kebbeh
- Grill the kebbeh on charcoal on both sides