Spicy Potato Mash (kibbet-batata) is a twist to the bowl of mashed potatoes. No cream or butter here, but aromatic spices and herbs, drizzled with olive oil and a pop of flavour. This dish is very satisfying, and healthy. It’s also naturally vegan and gluten-free in itself.
- a strip of red capsicum (approximately 25 grams)
- ½ small onion
- ⅓ cup basil leaves
- ½ teaspoon Arabian spice/Bharat/7 spice blend
- ½ teaspoon cumin
- salt to season
- 3 potatoes small-medium in size
- olive oil to serve
Notes from Rouba
- Arabian spice is my blend known in the Middle East as the 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets.
- If the bowl of your processor is too big for the paste quantity, add ½ a boiled potato. This will help better process the onion and herb mixture.
- If the potato mixture is too sticky, oil your hands occasionally with olive oil.
Place the unpeeled potatoes in a saucepan over high heat and add cold water to cover. Bring to a boil, cover, and cook for approximately 25 minutes or until cooked through and they’ve become tender. Drain and set aside until cool enough to handle. Remove the skin (you should keep the potatoes dry, so avoid peeling them under running water).
Meanwhile, place remaining ingredients (not the olive oil) in a food processor, season with salt and process to a somewhat fine smooth paste.
Add the peeled potatoes and blend. The longer you blend the stretchier the texture will be.
Taste and adjust the seasoning. Remove (moisten your hands with oil if you need to) and place in a bowl. Add 1-2 tablespoons of olive oil and combine well for a smooth consistency.
Best served hot or at room temperature. Drizzle with olive oil and garnish with parsley leaves.
Servings: 4-6 as a side dish
Why you will love this recipe:
Sahtan – Enjoy In Good Health