Botato kebbe - Lebanese crush

Category: Vegetable dishes
Botato kebbe - Lebanese crush

Ingredients

potatoes 5 pieces
onion 1 b. onion
basil taste
fresh pepper 1 PC. small
ground pepper taste
kamun (zira) taste
barley groats (burgul) 3 tbsp. l
salt
olive oil

Cooking method

  • Lebanese-rural mashed potatoes are a simple, everyday dish ... not all delights! but it can also surprise you with its taste! good for a variety of potato dishes ... and of course for the bulba lovers!
  • Boil the barley with boiling water.
  • Peel the vegetables.
  • Cut onion and pepper into cubes and transfer to a bowl in which you can crush with a crush. Add basil (not sparing it), ground pepper, salt and always kamun. And crush it well with a crush (not to a homogeneous mass! But what a smell will go from this combination!). Now we put peeled potatoes on top and continue crushing (we bring the potatoes to a puree state along with herbs and seasonings. It's good when the onion and pepper come across in pieces).
  • Our puree was divided into two parts. We moisten our hands with water and roll one ball. We transfer it to a plate and knead it along, making a depression inside for butter. Pour olive oil inside. The first part is ready!
  • We leave the second part in a bowl .... add our custard there and mix everything well. Wet hands with water and roll the ball from the second part. We shift it into a plate, kneading it around the entire circumference and make a depression inside. Pour in the olive oil. Done!
  • serve to the table!

Time for preparing:

30 minutes

National cuisine

Lebanese

Note

you can add greens and olives in a separate plate, or a salad of your choice!
I presented two options and this and that, and you already choose how you liked the best ...
for the photo of litter, I have not really got used to it, and the children managed to embellish it with their fingers. But then clearly there is
Bon appetit!

Lisss's
katerixwhat an interesting dish! I really want to try, because potatoes are our everything! so at least some variety needs to be introduced

Tell me, judging by the photo, is the pepper bitter in the recipe, not the sweet Bulgarian one?
Gypsy
Barley groats - barley huh? Burgul wheat, huh? That is, add either barley or wheat, right?
katerix
Quote: gypsy

Barley groats - barley huh? Burgul wheat, huh? That is, add either barley or wheat, right?
You see which cereal is closer to you and tastier ... Burgul is crushed, boiled wheat .. also couscous (millet), but I don't find it in dishes in our area ...
Gypsy
Quote: katerix

You see which cereal is closer to you and tastier ... Burgul is crushed, boiled wheat .. also couscous (millet), but I don't find it in dishes in our area ...
katerix, you are confused. Read on the Internet what is made of what, couscous is not millet, it is also wheat
katerix
Quote: Lisss's

Tell me, judging by the photo, is the pepper bitter in the recipe, not the sweet Bulgarian one?
here they just do not like the ripe, and in general they all use greenery here ...
and you use whatever you like!
glad you liked it! senkz
katerix
Quote: gypsy

katerix, you are confused. Read on the Internet what is made of what, couscous is not millet, it is also wheat
I was with my mother-in-law in the store recently, so she told me that it was couscous ... maybe it was here ... and she saw it on TV, they said couscous-millet ...
I will read it later and ask for more here too !!!
Gypsy
Millet in the Middle East is nonsense
Couscous is made from semolina (wheat) + flour (wheat), rolled by hand. Did you think this is a seed?
katerix
Gypsy , tomorrow the chef from Qatar will come to me, he promised to grab the couscous ... I will take a picture and expose what will happen ...
maybe anything can be !!!
Gypsy
Why take a picture, if its full internet and we have it in stores in various forms Local people prefer to make it themselves .. it's like our people prefer to make dumplings themselves, rather than buying ready-made ones. America you will not open 100%. On this forum site, there are already photos and videos of the process of making couscous.
katerix
I won't argue until I see for sure ...
we do not use it here or very rarely ... for all the time I have never met ... but what they showed me was as if it was millet, and there is enough of it in Lebanon ... and what you are talking about is more like "KISHEK "
Caprice
Quote: gypsy

Couscous is made from semolina (wheat) + flour (wheat), rolled by hand. Did you think this is a seed?
Stopudovo! The gypsy is absolutely right.
Gypsy
Quote: katerix

I won't argue until I see for sure ...
we don't use it here or very rarely ... for all the time I have never met ... but what they showed me was as if it was millet, and there is enough of it in Lebanon ... and what you are talking about is more like "KISHEK "
katerix
I admit I was wrong ... let's fix it, make amends with something ... everyone has mistakes.
and in Lebanon, couscous is imported (as you do) ... so amah is not cooked as described in the internet ... Here the grain with cottage cheese is dried - this is "KISHEK" (the name is not at all inspiring), and it tastes like supper cakes especially !!!
a chef from Qatar will specially cook for us Bread bakers something using couscous, well, then I will expose the recipe (if you like it, of course) ... in general, we expand the culinary territory
katerix
as promised, report on the recipe for cuckoo ...
Honestly - I didn’t like the couscous itself (the variety of white wheat, not far from the Artek cereals, yachki ... so why pay more :) and the dish was not impressed, or there were more expectations ...
usually, without the brightness of taste ... here it will definitely be slowed down on the forum, but we need a celebration of tastes, if we only bother !!!
I need to improve it, I promise !!!

Botato kebbe - Lebanese crush

Botato kebbe - Lebanese crush

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