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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability. |
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This dish is part of the famous Lebanese Meze (Meza, Mezza, Mezze) |
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WHAT YOU NEED
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Soak the bulgur (borghol, bourghol, bourgol) for 1/2 hour, drain excess water and set aside.
Peel and boil the potatoes until soft then smash them.
Peel and boil the potatoes until soft then smash them.
Peel and cut the onion and combine it with most of the walnuts (keep a few pieces for decoration, see later) and the bulgur (bourghol, bourghol, bourgol) in a blender.
Turn the blender on then add water little by little until the mix holds well together. This requires approximately 1/3 of a cup of water.
Add the blended mix to the smashed potatoes; add also the salt and the spices.
Wetten the mix by spreading water with your hand and mix well with your hand the potatoes and the blend of walnuts and onion until reaching the right uniformity and smoothness.
Transpose to a serving dish and use a tablespoon to create craters as shown.
Fill these with olive oil and use the remaining walnuts for decorating the potato kebbeh.
Fill these with olive oil and use the remaining walnuts for decorating the potato kebbeh.
You can also add a little olive oil in your dish before tasting this delicious Lebanese meza (meze, mezze) dish.
Bon Appétit !
Bon Appétit !
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