Recipe of the Day
Kubbat Bataata - Burghul and Potato Pie
A close runner-up to the meat kubbas is a kubba made with potatoes. It can be a great vegetarian dish or when stuffed with the Kubba Stuffing it will make a delightful main course for any meal. During our farm days, we often relished this mouth-watering dish during the potato season. Serves 6 to 8.
- 1 cup fine burghul, soaked for 15 minutes in warm water; then drained by pressing out water through a strainer
- 3 cups mashed potatoes
- 1 medium onion, finely chopped
- 4 cloves garlic, crushed
- 3 tablespoons flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- one Kubba Stuffing
- 4 tablespoons olive oil
Thoroughly combine all ingredients, except stuffing and oil, then divide into 2 even portions. Spread one portion evenly in a 9 X 13 inch well greased pan, then spread Kubba Stuffing evenly over top. Spread second portion of burghul/potato mixture evenly over top and smooth. Cut into 2-inch squares then sprinkle with the oil.
Bake in a 400ºF, preheated oven for 30 minutes or until the edges of kubba turn golden brown. Serve hot or cold.