Description

Kibbeh Batata o@ers a sophisticated Levantine interpretation of shepherd’s pie. Layers of seasoned potato and spiced filling are baked to golden perfection, creating a crisp exterior with a soft, flavorful center. More than indulgence, this dish nourishes with slow-release carbohydrates for lasting energy, potassium to support heart and muscle function, vitamin C to strengthen immunity, and aromatic herbs deliver antioxidants. Rich in flavor and texture, this dish embodies depth and refinement, making it a distinguished centerpiece for any table.

Ingredients

• 1 kilograms potato (around 6 pieces), peeled
• 6 tablespoon butter
• 4 tablespoon breadcrumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1⁄4 teaspoon nutmeg
• 75 grams mozzarella cheese, shredded
• 2 tablespoons olive oil
• 2 pieces onions, minced
• 2 cloves garlic, minced
• 400 grams ground beef
• 2 tablespoons pine nuts, toasted
• 1 teaspoon 7 spice

Directions

1. 1
   Brush a large round tray with two spoons of melted butter, sprinkle two tablespoons of breadcrumbs over the base and put aside.
2. 2
   Boil the potatoes until well cooked. Drain, peel, and mash while adding 2 tablespoons of butter, salt, black pepper, and nutmeg.
3. 3
   Heat some oil in a saucepan and fry the onions for 2 minutes. Add the minced beef and cook for 5 minutes until brown. Add the pine nuts, and seven spices then stir for a few seconds until all the ingredients are mixed together.
4. 4
   Spread half the mashed potatoes on the tray. Put a layer of the filling and shredded Mozzarella cheese over the potato. Then add another layer of mashed potatoes.
5. 5
   Sprinkle the remaining breadcrumbs on the top and pour over the remaining melted butter.
6. 6
   Bake in the oven at 220°C for 20-25 minutes or until golden.
7. 7
   Remove from the oven and serve.