I’m still trying to make a decent kubba batata or kibbeh batata…kubba/kibbe made with a potato shell. The kubba I remember and love had a shell that was savory but very light, unlike the more rustic and “chewier” bulgur based shells.
Oh, and of course, I have a long lasting love affair with potatoes. There are very few, if any, dishes made of potato that I dislike.
I constructed the kubba into round flat patties–the outside being potato, the inside with normal kubba filling. Half of the batch was made with a pure (cooked) potato shell…and half the batch was made with a mixture of cooked potatoes and rice, mashed together. Assembled, before frying, they looked delicious and oh so delectable.
But alas! Disaster struck once the kubba went into the hot oil.
I’m not one to only advertise culinary success–I think that tragedy is only part of the cooking experience, and always entertaining. After all, without unfulfilled desire/tragedy/disaster, the story gets pretty boring and insignificant.
So–revel in my potato kubba tragedy:
At this point, I’m convinced that the shell must contain egg, even though my husband says he’s never seen his mother include egg as an ingredient. He never actually saw her construct kubba, so I have my doubts. I’ll be sure to use egg next time. I’m desperate to find a potato kubba recipe, or at least know what ingredients the shell might contain. Cooked, mashed potato…egg…flour?