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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Sunday, July 1, 2007

Potato Kibbi-Potato Chap بطاقة جاب

You can make these kibbis and freeze them before frying or deep fry them and freeze them. Then you can reheat them in the oven before serving.

4 large Yukon Gold potatoes boiled
1/4 cup bread crumbs
2 tablespoons cornstarch
½ teaspoon salt
Filling:
½ pound lean ground chuck
1 small onion, chopped
2 tablespoons flat leaf parsley, chopped
½ teaspoon salt
1 teaspoon Arabic spice or
a combination of(allspice, black pepper, cinnamon and cloves)
1 cup vegetable oil for frying

Place the potatoes in the food processor and pulse until well mashed. Place it in a bowl and add the cornstarch, breadcrumbs and salt, and set aside.

Prepare the filling. Sauté the meat in oil and add the onions and spices. When cooked, add salt and chopped parsley, and set aside to cool.
Form the potato patties
Take a small piece of potato the size of an egg. Form a cup in your hand and stuff the middled with the meat mixture. Close the pattie and flatten it. Make sure to wet your hands in vegetable oil while forming the patties. Place the patties on a tray and refrigerate for 30 minutes or freeze.

Heat oil in the pan and drop in the potato patties. Add more oil as needed. When golden brown, turn to the other side. Drain on paper towel. Serve hot as an appetizer.