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    Recipes ยป Vegan ยป Cumin and Herb Mashed Potato (Kamounet Batata)

    Cumin and Herb Mashed Potato (Kamounet Batata)

    lebanese mashed batata

    This is a quick and easy mashed potato side dish that goes well as a side or part of a mezze.

    You can prepare the cumin herb mix and refrigerate it to use when required.

    I have already done a cumin tomato herb version and it is practically the same except I don't like to add bulgur wheat to this one because I feel the potato is starchy enough.

    That said, some people add bulgur wheat which then makes it a kind of kibbeh.

    kibbeh batata

    It could even be baked or topped with cheese or sliced boiled eggs, the options are endless but I exist to show you the basic way and you can embellish all you want ๐Ÿ˜Š

    This Lebanese style mashed potato is not like the western one with milk and butter that favours no lumps, sometimes I even roughly crumble the potato with a fork to give it some texture because it's not baby food so don't be too precious about lumps.

    I like using a good waxy potato like Yukon Gold which is perfect for mashing. You can buy Kamouneh (Kibbe spices) from Middle Eastern shops or make your own with my recipe here.

    kamounet batata

    The additional herbs used are usually seasonal but I think fresh mint and basil are the best options.

    The golden finishing move is to use the very best olive oil you have and don't be afraid to be liberal with it.

    Use the back of a spoon to make pretty indents just like your grandmother would and serve warm.

    kamounet batata
    herby mash potatoes
    5 from 1 vote
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    Cumin & Herb Mashed Potato (Kamounet Batata)

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 2 -4

    Ingredients

    • 4 medium sized potatoes
    • 1 tbsp of Kamouneh spices
    • 1 tsp of dried mediterranean herbs
    • 1/2 tbsp of salt
    • Pinch of dried chilli flakes
    • Pinch of black pepper
    • Pinch of sumac
    • Approx 6-7 mint leaves
    • Approx 10-15 basil leaves
    • Extra virgin olive oil

    Instructions

    1. Boil the potatoes until done
    2. Peel the skins and mash with the back of a fork
    3. Add the Kamouneh, dried herbs, lemon zest, salt, black pepper, chilli flakes and sumac
    4. Finely chop the fresh herbs and add with a drizzle of olive oil
    5. Adjust the seasoning to your liking
    6. Serve in a plate, indent the surface with the back of a spoon
    7. Drizzle well with extra virgin olive oil
    cumin and herb mashed potato

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    We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes!

    You might also like these other recipes from the Zaatar and Zaytoun collection:

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    Kamounet banadoura (Cumin tomatoes with bulgur wheat)

    kamounet banadoura

    Fasolia bi lahme (Lebanese White bean stew with meat)

    fasolia

    Kibbeh nayeh (raw kibbe)

    kibbeh nayeh

    Lebanese tabbouleh

    lebanese tabbouleh
    « Grilled Halloumi with Tomato Sauce
    Healthy Vegan Spinach Herb and Red Kidney Bean Stew »

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    Reader Interactions

    Comments

    1. Bianca

      June 05, 2019 at 2:50 am

      5 stars
      Looks great! I would be very glad to try this.

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    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

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