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Kibbet Batata with Cheese

Kibbet Batata with Cheese

Name: Kibbet Batata with Cheese
Total time: 1 h 50 min
Yield: 10 portions
Ingredients: 1 kilo Fine bulgur; 1 l water to soak the bulgur; 1 kilo potatoes, medium size (around 6-7 pieces); 50 g Kamouneh ground spices mix (recipe attached below); ½ cup corn flour; salt to taste; water as needed (added gradually while kneading the kibbeh dough); 1 kilo Puck® Shredded Creamy Mozzarella Cheese; vegetable oil, for frying; 2 tbsp cumin seed; 1¼ tsp allspice; 1¼ tsp black pepper; 4 cloves; 1 cinnamon stick; 10 Dried roses buds; 1 tsp chilli flakes; 2 tsp Dried mint leaves; 1½ tsp dried basil; 2 tbsp dried marjoram leaves; ½ cup Green mint leaves; ½ cup Green basil leaves; salt to taste; 1 Small red onion; ½ Red bell pepper; 1 green chili (optional); 1½ cups Fine bulgur; 1 lemon, peel only (white part removed)

1 hour 50 min.

Ramadan is a time when we work together to make delightful dishes that fill the table with love and joy. One essential dish: the unique blend of flavors that is Kibbet Batata with Cheese. Crispy on the outside and filled with rich, melting cheese, this kibbeh is genuinely exceptional. Present it as a delicious appetizer for Iftar or a light snack for Suhoor, and savor a dish made with love—infusing your Ramadan table with warmth, joy, and your special touch.

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Kibbet Batata with Cheese

Ingredients

Kamouneh spice mix:

Instructions

Kamnouneh Spice Mix:

Kibbeh Dough:

Shape the Kibbeh:

Fry the Kibbeh:

Tip

Other recipes you will love

Your key to creamy pasta