Potato Kibbeh (Kamounet Batata)

Method7 steps · about 20 min

1. 1

   Step 1: Scrub the four potatoes. Put them whole and unpeeled in a saucepan and add enough water to cover. Bring to a boil, then keep at a gentle boil until a fork slides easily into the centre of each potato. Potato size determines the cooking time.

   Uses 4 medium potatoes · Water, enough to wash produce and cover the potatoes for boiling

2. 2

   Step 2: Drain the potatoes, discarding the cooking water. As soon as they are cool enough to handle, peel off the skins and mash the flesh with a fork. Leave a little texture if you like rather than making a completely smooth purée.

   Uses All cooked potatoes lifted from the cooking water

3. 3

   Step 3: Wash the lemon before grating its zest, avoiding the bitter white pith; the zest amount is to taste. Mix the ready Kamouneh blend, dried herbs, lemon zest, measured ½ tbsp salt, pinch of black pepper, chilli flakes and sumac (1 pinch) into the mashed potatoes.

   Uses All peeled mashed potato · 1 tbsp ready Kamouneh spice blend · 1 tsp dried Mediterranean herbs · Measured ½ tbsp salt · 1 pinch dried chilli flakes · Initial pinch of black pepper · 1 pinch sumac · Fresh lemon zest, as desired

4. 4

   Step 4: Wash and dry the fresh mint and basil leaves (Approximately 10–15), then finely chop them. Mix both herbs into the spiced mash with a drizzle of extra virgin olive oil.

   Uses All spiced mash · Approximately 6–7 fresh mint leaves · Approximately 10–15 fresh basil leaves · A drizzle of extra virgin olive oil for mixing · Water to wash the fresh mint and basil

5. 5

   Step 5: Taste the mash and check the seasoning. Add a little extra salt or black pepper only if needed, then mix evenly.

   Uses All herbed mash · Extra salt only if needed after tasting · Extra black pepper only if needed after tasting

6. 6

   Step 6: Spoon the warm mash onto a serving plate and make shallow indentations with the back of a spoon.

   Uses All seasoned mash

7. 7

   Step 7: Drizzle extra virgin olive oil generously into the indentations and serve warm as four mezze or side portions.

   Uses All plated mash · Extra virgin olive oil to drizzle over the plated mash