Potato and walnut Kebbe (Kebbe batata bil joz)

1. Boil the potatoes in salted water until they are thoroughly cooked.
2. Peel them and mash while adding the olive oil.
3. Rinse the bulgur, squeeze it well by hand to drain, and add it to the mashed potatoes.
4. Add the chopped walnuts, mint, basil, and finely chopped green onions.
5. Then add the seven-spice mix, cumin, salt, and pepper.
6. Mix well.
7. Form into finger-shaped pieces and serve warm, drizzled with olive oil and with a pinch of cumin.

This recipe is taken from the book "Manger libanais" by Kamal Mouzawak, with photographs by Ayla Hibri and illustrations by Zeina Abirached. This work, published by Marabout (2017), is a road trip through Lebanon — its lands, its people, and its cuisine. Authentic Lebanese cooking.