Caramelised Onion And Potato Bake

Name: Caramelised Onion And Potato Bake
Prep time: 50 min
Cook time: 30 min
Yield: 8-12
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Caramelised onion and potato bake is my modern version of the traditional kibbet batata. With the addition of walnuts and raisins

PREP TIME

50 minutes

COOK TIME

30 minutes

SERVES

8-12

About this recipe

I’m excited to share with you a mouthwatering dish that’s become a cherished part of my kitchen adventures: Caramelised Onion Potato Bake. This recipe has a special place in my heart, as it was born from the delightful memories of spending quality time in the kitchen with my mum. Inspired by her travels in Lebanon, we set out to recreate this culinary gem, and we succeeded!

But that’s not all – if you’ve enjoyed my other potato recipes like the Potato and Sumac Salad, or perhaps indulged in the Vegan Mushroom and Spinach Croquettes, you’re in for another treat. And let’s not forget the morning favourite, Egg and Potato Mash! This caramelised onion potato bake is the latest addition to our culinary journey, and I can’t wait for you to try it.

In this recipe, we’ll take unpeeled potatoes, transform them into a delectable paste, and layer them with caramelised onions, walnuts, and raisins. It’s a harmonious blend of flavours and textures, baked to perfection.

Originally, the dish has cracked wheat in it. However, you can create a vegan and gluten-free version by simply substituting the cracked wheat with 1 cup of quinoa flour.

Ingredients

Main Ingredients

4 large potatoes
1 cup of cracked wheat soaked in ½ cup of water
2 onions sliced into rings
¾ cup walnut roughly chopped
⅓ cup raisins
3 tablespoons olive oil
5 tablespoons plain flour

Potato Mixture Paste

¾ cup basil leaves
½ cup mint leaves
1 onion
1 red chili long
2 teaspoon thyme leaves
1 teaspoon paprika
1 teaspoon Bharat
½ teaspoon cumin
salt to season

Notes from Rouba

Bharat 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, you can add one boiled potato to better combine.
If the potato mixture is too sticky, moisten your hands occasionally with water.

Method

Step 1.

Place the peeled and cut potatoes into a saucepan. Cover them with enough cold water and put it over high heat. Bring to a boil, and let them cook for approximately 25 minutes or until they become tender. Drain and set aside until they're cool enough to handle.

Step 2.

Preheat oven to 180 degrees

Combine all the paste ingredients in a food processor and blend to a somewhat smooth paste. Add the peeled potatoes and blend for just a few seconds. Taste and add more salt if necessary. Add the soaked cracked wheat and blend until well combined. Remove (moisten your hands with water if you need to). fold in the plain flour and mix well

Step 3.

Grease an oven roasting pan (approximately 33 x 23 cm) with 2 tablespoons of olive oil, brushing the sides generously. In a bowl, combine the onions rings, walnuts, raisins with the remaining 1 tablespoon of olive oil. Scatter the mixture at the base of the oiled roasting pan.

Step 4.

Divide the herbed potato mixture into portions. Form each into a patty and arrange them over the onion layer in the pan. Use wet hands or olive oil to spread the potato mixture, joining the patties together to create a single layer. Flatten and smooth over into the pan. Drizzle the top with olive oil

Bake for approximately 30-35 minutes. Rest for 5 minutes and carefully flip. Garnish with rocket and halved cherry tomatoes.