Spicy Potato Mash (kibbet-batata)

Name: Spicy Potato Mash (kibbet-batata)
Prep time: 10 min
Cook time: 25 min
Yield: 2-4
Cuisine: Middle Eastern

VEG

Sides Dairy Free Gluten Free Vegan Vegetarian

Spicy Potato Mash (kibbet-batata) is our mashed potatoes. No cream or butter but aromatic spices and herbs, olive oil and a pop of flavour.

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

2-4

About this recipe

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.

Ingredients

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.

Method

Step 1.

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.

Step 2.

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.