Batatas Bi Kibbeh (Fried potato balls)

Bonus: Sauce that goes great with the potato kibbeh

Ingredients

• 2 lb yukon gold potatoes, mashed
• 1 onion, diced
• 5 cloves of garlic, chopped
• 2 table spoons pine nuts
• 1/4 cup of flour
• 2 tsp cumin
• 1/2 tsp olive oil
• 2 tsp curry powder
• 2 tsp salt
• 2 tsp white pepper
• 2 cups vegetable oil (for frying)

Sauce Ingredients

• 1/4 cup tahini
• 1 lime/lemon, juiced
• 1/2 tsp of crushed garlic
• 1/2 tsp curry powder
• 2 tsp yogurt
• 1 tsp rice vinegar

Cooking

1. for the sauce, mix everything together in a small bowl and place in fridge. boil potatoes until soft to mash. peel off the skin and mash the potatoes. in a frying pan, add the olive oil and fry the dice onion and diced garlic until the onions are soft and clear and the garlic scent is prevalent. set the mixture aside on a plate. in the same pan, add in the pine nuts and fry until roasted brown. set aside with the garlic/onions.
2. mix the fried onions/garlic/pine nuts, curry powder, cumin in with the mashed potatoes. then take the flour and pour it onto a plate and mix the salt and white pepper with the flour.
3. shape the potato onion garlic mix into palm football sized shapes. roll them around in the flour mix until well covered. heat up the vegetable oil to 350F and fry the potato balls until golden brown.
4. to serve, let cool and place on a plate with a tiny sauce bowl for the sauce. I really like to serve this with tabouli and stuffed grape leaves.

bon appetit