Vered's Israeli Cooking

Kubbeh batata

Vered Guttman

Kubbeh batata

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From my grandmother’s Iraqi kitchen, fried potato patties filled with ground beef that she used to make every Hanukkah.

The kibbeh bataba have similar versions in other Mizrahi and Sephardi communities, like the Moroccan pastel, that are popular during Hanukkah and Passover as well.

Kubbeh batata
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Kubbeh batata

Recipe by Vered GuttmanCourse: Appetizers, Main courseCuisine: Iraqi, Jewish, IsraeliDifficulty: Advanced
Yields

20

kubbeh
Prep time

45

minutes
Cooking time

1

hour 
Total time

1

hour 

45

minutes

Kubbeh batata are Iraqi fritters made with mashed potatoes and stuffed with ground beef.
The potatoes are baked and not cooked in water, to keep the batter dry and strong enough to hold its shape.

INGREDIENTS

  • 5 Yukon Gold potatoes (about 1 ½ lb.)

  • 2 eggs

  • 1/4 cup matzo meal

  • Salt

  • Black pepper

  • 3 tablespoons olive oil

  • 1/2 lb. ground beef (preferably chuck)

  • 1/4 teaspoon cinnamon

  • Pinch nutmeg

  • *Corn or olive oil for frying (*corn oil is kosher for Passover only for legume eaters)

DIRECTIONS

  • Turn the oven to 350 degrees. Wash the potatoes and arrange in a heavy baking sheet. Cover with aluminum foil and seal well. Bake in the oven for 30 minutes, turn the potatoes over and bake for another 30 minutes, or until the potatoes are soft.
  • Let the potatoes cool a little. Take some of their skin off and mash with a potato masher. Add one egg, matzo meal, salt, pepper and 2 tablespoons olive oil. Using your hands knead the potato mixture to form a dough.
  • In a frying pan heat one tablespoon on olive oil over medium heat, add the beef and cook while stirring until the beef turns brown. Add salt and pepper to taste, cinnamon and nutmeg and take off from the heat.
  • Using your hands form a 1¾ inch ball from the potato dough. With your finger make a hole in the ball and stuff it with the beef. Seal the hole and press the ball of dough gently to form a flat round patty. Continue with the rest of the dough.
  • Mix the second egg and brush the kibbeh with it. Heat ⅛ inch of oil in the frying pan over medium heat and fry the kibbeh in two batches on both sides until golden brown, about 3 minutes per side. Transfer to a tray lined with paper towels. Serve immediately.
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