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Kibbeh Batata

<em>Kibbeh Batata</em> Related:   appetizer, Hanukkah, meat, Passover

Prep time: 45 min

Cook time: 1 hr (baking the potatoes) + 3 min

Yield: 20 kibbeh

User Rating:
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Rating: 2.5/4 (6 votes cast)

From my grandmother’s Iraqi kitchen, fried potato patties filled with ground beef. The kibbeh batata are popular in other Sephardi communities as well, during Passover and Chanukah.

Ingredients

  • 5 Yukon Gold potatoes
  • 2 eggs
  • 1/4 cup matzo meal
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 1/2 pound ground beef (preferably chuck)
  • 1/4 teaspoon cinnamon
  • Pinch nutmeg
  • Corn and canola oil for frying

Preparation

  • Preheat oven to 350 degrees. Wash the potatoes and arrange on a heavy baking sheet. Cover with aluminum foil and seal well. Bake for 30 minutes, turn the potatoes over and bake for another 30 minutes or until the potatoes are soft. Let the potatoes cool a little. Take some of their skin off and mash them with a potato masher in a large bowl. Add one egg, matzo meal, salt, pepper and 2 tablespoons olive oil. Using your hands knead the potato mixture to form a dough.
  • In a frying pan heat 1 tablespoon olive oil over medium heat, add beef and cook while stirring until the beef turns brown. Add salt and pepper to taste, cinnamon and nutmeg and remove from heat. Using your hands, form a 1 3/4” ball from the potato dough. With your finger make a hole in the ball and stuff it with the beef. Seal the hole and press the ball of dough gently to form a flat round patty. Continue with the rest of the dough. Mix the second egg and brush the kibbeh with it. Heat 1/8” of oil in the frying pan over medium heat and fry the kibbeh in two batches on both sides until golden brown, about 3 minutes per side. Transfer to a tray lined with paper towels. Serve immediately.

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