Garlic Mashed Potato Kubbeh bil Siniyeh
Servings: 8
Ingredients
For the Meat Filling
- 500 g ground beef
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 –4 cloves garlic minced
- 1 bag frozen mixed vegetables 400–500 g
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 tsp 7 spice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup chopped walnuts
- 1 –2 tbsp pomegranate molasses
For the Garlic Mashed Potatoes
- 2 kg potatoes peeled and cubed
- 3 –4 tbsp butter
- 4 –6 cloves garlic minced or crushed
- ½ –¾ cup milk
- Salt to taste
Instructions
Cook the base:
- Heat olive oil in a pan over medium heat. Sauté onion until soft, then add garlic and cook until fragrant.
Cook the beef:
- Add ground beef and cook until browned, breaking it apart as it cooks.
Season:
- Add salt, black pepper, 7 spice, cinnamon, and nutmeg. Stir well.
Add vegetables:
- Mix in frozen vegetables and cook for 5–7 minutes until softened.
Finish filling:
- Stir in chopped walnuts and pomegranate molasses. Set aside.
Make mashed potatoes:
- Boil potatoes until fork-tender. Drain, then mash with butter, garlic, milk, and salt until smooth and creamy.
Assemble:
- Preheat oven to 180°C (350°F).
In a baking dish:
- Spread half the mashed potatoes
- Add the meat filling
- Top with remaining mashed potatoes
- Smooth the top and create a design with a fork. Add Parmesan or breadcrumbs if desired.
Bake:
- Bake for 25–30 minutes until heated through and lightly golden. Broil for 2–3 minutes if you want extra color.
Notes
- Use an immersion Blender for creamy mashed potatoes
- Great way to hide vegetables for picky eaters. Use a food processor for the meat and vegetables to hide the veggies.
- Walnuts add texture and richness
- Pomegranate molasses balances the flavors
- Can be made ahead and reheated
- Freezer-friendly