Potato Kibbeh in the Tray

Name: Potato Kibbeh in the Tray
Ingredients: 60–90 g (2–3 oz) butter, melted; 3 eggs; A shake of nutmeg; ½ teaspoon allspice; Salt and pepper; Salt and pepper; 1 large onion, chopped; 3 tablespoons oil; 375 g (12 oz) coarse burghul; 750 g (1½ lb) potatoes; 2–3 tablespoons raisins or sultanas; 750 g (1½ lb) minced meat – lamb or beef; 750 g (1½ lb) minced meat – lamb or beef; 750 g (1½ lb) minced meat – lamb or beef; 1 teaspoon cinnamon; 2–3 tablespoons pine nuts or chopped walnuts; 2–3 tablespoons pine nuts or chopped walnuts; 2–3 tablespoons raisins or sultanas

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is a bit like an Oriental shepherd’s pie. For a grander presentation people make potato croquettes with the ingredients using the minced meat and nuts as a filling and sometimes dipping in beaten egg and flour before deep frying. But it is far simpler and just as good to make it in the tray.

Ingredients

Shell

375 g (12 oz) coarse burghul
750 g (1½

Main course

Method

Soak the burghul in cold water for an hour, then drain and squeeze out the excess water. Peel and boil the potatoes in salted water till soft, then drain and mash well. Mix both together in a bowl, add melted butter and eggs, spices, salt and pepper and beat well.

To make the filling, fry the onion in oil till golden. Add the meat and continue to fry, stirring, until it changes colour.