Kabaar
(Baked Potato Omelette) Recipe
Origin: Tunisia Period: Traditional
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Ingredients:
300g minced beef
1 onion, finely chopped
4 garlic cloves, chopped
1/2 tsp rose water
1/2 tsp cinnamon
2 small new potatoes, peeled, boiled and mashed
2 tbsp coriander (cilantro) leaves, chopped
45g flat-leaf parsley, chopped
2 tbsp breadcrumbs
2 eggs, beaten
salt and black pepper, to taste
flour, for dusting
oil to fry
Kabaar
(Baked Potato Omelette) Preparation:
Method:
Combine the onion and garlic in a mortar or food processor and either pound or purée to a smooth paste. Transfer to a bowl and add all the remaining ingredients (except the flour). Stir thoroughly to combine then divide the mixture into 8 equal portions and shape into balls.
Chill the meatballs for 20 minutes then dredge in seasoned flour to coat evenly. Heat oil in a pan and use to fry the meatballs until evenly browned and cooked through (about 6 minutes). Remove from the pan with a slotted spoon and drain on kitchen paper. Serve on a bed of couscous, accompanied by table harissa sauce.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Meat... More Frying recipes... More recipes for Beef... More recipes for Eggs... More recipes for Carbohydrate Staples...
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Other recipes with beef and potatoes as primary ingredients:
Plantain Brownies
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