Kibbeh with potatoes is a healthy and humble dish. Follow the steps of this authentic and delicious appetizer. Today, I am sharing my father’s recipe, whose roots were from the south of Lebanon. Despite the humble products of this dish, making it was a celebration for my father. He celebrated the exposition of tastes and the freshness of the earthy products of the motherland.
3 medium-sized boiled and peeled potatoes ½ cup fine bulgur-soak it in cold water for 15 minutes- 7 tablespoon fine bulgur, to add it later to the kibbeh spices and herbs in the food processor (do not soak, only rinse in a sieve) ½ cup of iced water 7 tablespoons olive oil ½ teaspoon salt or to taste ½ shallot (onion) 1 sprig fresh mint or 5 leaves 2 leaves basil 5 leaves mint ½ teaspoon lemon zest ½ teaspoon orange zest 2 sprigs green spring onion, known also as scallion
½ teaspoon cumin seeds or ground cumin ½ teaspoon cinnamon 4 dried edible rosebuds ½ teaspoon dried basil ½ teaspoon dried marjoram 2 black peppercorns or ¼ teaspoon black pepper A dash of all spices ½ teaspoon kibbeh spices Mix together and use the desired amount and store the rest in an airtight container for multiple uses
Transfer into a food processor the onion (green and shallot), herbs, spices, lemon zest, orange zest, and 7 tablespoon bulgur. Mix until the ingredients become homogenous. This melange is the base of all types of kibbeh and it is called kamouneh. Place the boiled potatoes in a pot (the potatoes must be hot) and mash them with a potato masher or with a fork. Drain in a sieve the soaked in advance bulgur. Combine the drained bulgur to the mixed in the food processor ingredients and mashed potatoes. Once all products combined, start kneading with your hand. While kneading add 4 to 5 tablespoon iced water and 2 tablespoons of olive oil. Spread on a platter and drizzle olive oil on top. Now you can serve and eat. Drizzle some more extra virgin on top and Serve with radishes and fresh mint leaves.
You can get food poisoning from any product when surfaces are contaminated with pathogenic bacteria, from mixing meat products with vegetables or using contaminates utensils (cross-contamination). Food can be also contaminated if the one who is handling food does not wash their hands properly. Carriers of Hepatitis A, staphylococcus aureus, or other pathogens also can contaminate food.
Bulgur may be contaminated with Aflatoxins- Aflatoxins do pose a serious health risk to humans, such as cancer. Two closely related species of fungi are mainly responsible for producing the aflatoxins of public health significance: Aspergillus flavus and Aspergillus parasiticus. Bulgur also can be contaminated with Bacillus cereus spore-forming bacterium.
Bacillus cereus poisoning has been associated with mashed potatoes.
Notable onion pathogens of importance are the gray mold fungi, Botrytis species; The black mold fungi, Aspergillus species; The blue mold fungi, Penicillium species; bacterial rot, Erwinia species; bacterial rot, Pseudomonas species.
Salmonella, Shigella and Escherichia coli (E. coli) O157 have been identified as the primary bacterial pathogens of concern in green onions. A very small fraction (0.2%) of the green onion samples was found to be contaminated with Salmonella.
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