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KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese


 

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA

Inspired by artichoke-spinach dips and the flavors of the Mediterranean, these potato croquettes are a non-traditional twist on the meat and onion filled potato kibbeh.

 

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

For this recipe, a combination of vegetables and greens blended together with cheeses and crème fraiche is used as stuffing.  Sometimes I add jalapeño peppers with the artichoke and spinach and make a simple flavored outer shell.  Other times I keep the filling mild and opt for a more flavorful kibbeh shell.  You can really play with this potato kibbeh recipe and adjust spices to your liking as long as you keep the core ingredients as is.

for artichoke, spinach + cheese filling

 

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

A word of caution, if you are a novice at making kibbeh, forming the outer shell requires time and patience.  I promise, you will get better with each mishap.  The trick is to work your shell-dough to the right consistency; much like kneading bread dough.  In general, kibbet batata dough is easier to work with than meat-based kibbeh dough.

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

just like kneading bread dough,

you work it to a homogenous malleable paste

 

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

Although technically not required, I divide the filling and kibbeh dough into 24 pieces before I start assembly.  This yields uniformly sized pieces and is an insurance against running out of one or the other.

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

think footballs and torpedoes,

how to form kibbeh

 

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

Traditionally kibbeh should be deep-fried to get that extra-crispy shell.  Since I made this batch  for us I shallow-fried them.  You will still get the same texture but will have darker spots on both front and back ends where the croquettes touch the pan.

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

the anatomy of Kibbet Batata,

potato kibbeh stuffed with artichoke, spinach + cheese

 

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

KIBBET BATATA | Yukon-Potato Kibbeh with Artichoke, Spinach + Cheese

 

KIBBET BATATA | POTATO KIBBEH WITH ARTICHOKE, SPINACH + CHEESE

print this recipe

 

for filling:
1 cup onion, diced
2 tablespoons olive oil
3-to-4 green onions, sliced
2-to-4 garlic cloves, minced, optional
16 oz spinach, blanched, squeezed-dry, roughly chopped
3-to-4 oz artichoke hearts, drained, roughly chopped
1-to-2 tablespoons breadcrumbs
2 tablespoons crème fraiche
jalapeno peppers in brine, optional, drained and sliced
2/3 cup mozzarella cheese, grated
1/3-to-1/2 cup any strong flavored cheese, grated
salt
white pepper
a pinch of nutmeg OR red Aleppo pepper

for kibbeh shell:
2 lbs Yukon gold potatoes, about 7 medium, rubbed clean
1 cup finest grade bulgur
3/4 cup water
half a small onion, grated, squeezed-dry
6 tablespoons unbleached bread flour, sifted
2-to-2 1/2 teaspoons popcorn salt, or any fine grain salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon red Aleppo pepper
1/8 teaspoon nutmeg

* to add more flavor, omit nutmeg and use below combination instead
1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon 7-spice OR allspice
1/2 teaspoon dry parsley flakes, optional

Prepare filling. Sauté onions in oil until translucent. Add green onions and garlic if using and sauté for another 2 minutes. Add spinach and artichoke and sauté until blended. Mix in breadcrumbs and crème fraiche; set aside to cool. Once cooled, add cheeses and season to taste. Refrigerate until ready to use.

Prepare kibbeh shell. Add potatoes, left whole and skin on, to a pot of salted water and bring to gentle boil. Cook 15-to-22 minutes until fork tender. Cool, peel, and mash.

In a bowl, combine bulgur and water, cover and set aside for 30 minutes. Add onion and knead mixture until it just starts to stick together – you can use a free-standing mixer with the paddle attachment. Add potatoes in increments and mix until smooth. Add flour, salt and spices. Continue to mix, or knead by hand, until a homogenous malleable paste is achieved. Cover and refrigerate for 40 minutes.

Assemble kibbeh. Have ready a bowl of iced water; to wet hands as and if needed when working. Divide kibbeh and filling equally into 24 pieces and roll into balls. Working with one shell-dough ball at a time, make an indentation on one side using your index finger.   Keep gently rolling around to enlarge the indentation; widening and thinning the walls as you do so. Place one stuffing ball inside and slowly pinch ends together to seal as you form a torpedo/football shaped croquette. Repeat with the rest and keep everything covered as you work to prevent excessive drying. Refrigerate until ready to cook or freeze for future use.

Cook kibbeh. Deep-fry, preferable, or shallow-fry over medium-hot heat until shells are evenly golden brown and crispy on the outside. Alternatively, brush with oil and bake in a pre-heated 375F oven for 20 minutes or so until done; this method yields a slightly less crispy potato kibbeh. Either way, thoroughly drain on paper towels and serve warm – you have the option to fry the croquettes a couple of hours in advance and heat in the oven just before serving.

 

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