|Eating grapes from Mayrouba|
|Shahida, an 87 year old woman, preparing lovingly the potato kebbeh|
1 kg potato
1 bunch of fresh mint
1 medium onion
1/4 cup of tehini
200 gr chopped walnuts
Boil the potatoes. When cooked, peel off skin while hot. Grind the potatoes in a vegetable mill in a large mixing bowl. Chop the mint leaves with a sharp knife. Do the same with the onion. Chop the walnuts or crush them with a pestle in a mortar. When potatoes cool, mix all the ingredients together. Slowly combine the tehini into the mixture. Thoroughly mix with hands. Add salt to taste.
Serve with a bunch of fresh mint leaves and onion. Add a drizzle of extra virgin olive oil.
|The final product|
|Therese, her daughter, fixing the trimmings for the kebbeh|