¼ cup olive
oil (The authentic dish uses a clarified butter called Niter kibbeh).
4 carrots,
thinly sliced
1 onion,
thinly sliced
1 tsp sea
salt
½ tsp fresh
ground pepper
1 tsp ground
cumin
¼ tsp ground
turmeric
½ head
cabbage, shredded
5 small
potatoes, peeled and cut into 1-inch cubes
2 tbsp
minced garlic
½ tsp minced ginger
Water, as
needed
You will
need:
1 deep Non-stick
pan
Wooden spoon
*For more flavor, briefly toast spices in a hot, dry skillet prior to adding them to the dish.
Cooking instructions:
Heat olive oil in a non-stick skillet over medium heat. Cook the onion, garlic, and ginger in the hot
oil until the onion becomes translucent (about 5 minutes). Stir in the salt, pepper, cumin, turmeric,
and potatoes. Cook for 15 minutes (adding water if/whenever food sticks to bottom of
pan), stirring regularly. Stir in the
carrots and shredded cabbage. Cook
another 15 minutes (again adding water if/when food begins to stick to bottom of
pan), stirring regularly. Cover, reduce heat to
medium-low and cook until potatoes are soft.
Recipe adapted from this recipe using advice from this blog.
