Fried potato kibbeh—a vibrant twist on a classic Lebanese dish—offers a delicious, plant-based alternative to the traditional meat-filled version. This recipe retains the beloved crispy exterior and satisfyingly fluffy interior, but substitutes hearty potatoes for the ground meat, making it a lighter yet equally flavorful experience. Imagine the irresistible crunch of golden-brown orbs, bursting with a seasoned potato filling infused with aromatic spices and herbs. This vegan adaptation is perfect for sharing with friends and family, whether you're a seasoned kibbeh connoisseur or a curious newcomer to Lebanese cuisine.
Forget complicated techniques and lengthy preparation times. This recipe simplifies the process, making it achievable for even novice cooks. We'll guide you through each step, from preparing the potato filling to shaping and frying the kibbeh balls to perfection, ensuring a flawlessly crispy result every time. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- skillet
- potato masher
- tray
- frying pan
- paper towels
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Soak bulgur in boiling water, cover, and let it hydrate for 40 minutes.
- Cook potatoes until fork-tender (20-25 minutes).
- Knead the hydrated bulgur, gradually adding ice water until a cohesive dough forms.
- Mash the cooked potatoes while still hot.
- Combine mashed potatoes with bulgur dough, corn starch, seven spice, cinnamon, cumin, white pepper, basil, paprika, marjoram, and salt. Knead until well combined.
- Sauté onions in olive oil until translucent. Add chickpeas and Swiss chard; cook for 2 minutes.
- Add sumac, cumin, and cayenne pepper (optional) to the filling; cook for 1 minute. Drizzle with pomegranate molasses and let cool completely.
Step 2. Assemble and Shape the Kibbeh
- Dampen hands with ice water. Take a handful of kibbeh dough (egg-sized), create a well in the center, and shape into a thin-walled cup (2mm thick).
- Fill the kibbeh cups with the cooled vegan filling, seal, and shape into ovals. Add cold water if needed to seal.
Step 3. Chill and Fry the Kibbeh
- Freeze the kibbeh for at least 30 minutes.
- Heat oil in a frying pan to a high temperature. Deep fry kibbeh in batches, ensuring enough oil to cover and avoid overcrowding.
- Fry until golden brown on all sides (12-15 minutes). Drain on paper towels and serve warm.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- The recipe makes about 25 pieces; easily scale up by doubling or tripling.
- It's a fun activity to do with friends!
- Ensure enough oil to cover the kibbeh while frying to prevent them from becoming mushy.
Nutrition
- N/A
FAQs
1. Can I use other vegetables besides potatoes in the filling?
Yes! Sweet potatoes, carrots, or parsnips would add interesting flavor and texture variations. Just ensure they're cooked until soft before mixing with the other ingredients.
2. How do I ensure the kibbeh balls don't fall apart during frying?
Gently handle the kibbeh balls while shaping and avoid over-filling them. Ensure the outside is firmly packed. Fry them in batches at a moderate temperature to prevent overcrowding and ensure even cooking.
This vegan fried potato kibbeh recipe offers a delicious and accessible way to enjoy a classic Lebanese dish. The satisfying crunch and flavorful filling are sure to impress, proving that plant-based cooking can be both exciting and incredibly rewarding. So, gather your ingredients, follow the steps, and experience the joy of creating this delectable vegan delight!