Recipe of the Day

Burghul and Potato Pie - Kubbat Bataata

posted on: Dec 8, 2014

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.