- 500g sweet potatoes
- 80g bulgar wheat
- 35g flaked almonds
- 25g pine nuts
- 1 onion
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- A handful of mint
- 1 tbsp basil oil
- 1 tbsp cider vinegar
- 1 red onion
- 1 mini romaine lettuce
- Sea salt
- 2 tbsp olive oil, plus extra for greasing
- Freshly ground pepper
- A pinch of sugar (optional)
- 1.
Fill a large pan with water, add a pinch of salt and set on a high heat. Pop on a lid and bring to the boil. Meanwhile, peel and chop the sweet potatoes into small, equal-sized pieces. When the water is boiling, add the sweet potatoes and simmer for 10 mins.
- 2.
While the potatoes simmer, preheat your oven to 200°C/Fan 180°C/Gas 6. Rinse the bulgar wheat under cold water. When the sweet potatoes have cooked for 10 mins, add the bulgar wheat to the pan. Simmer for 5 more mins till the potatoes are soft. Drain well and set aside.
- 3.
Warm a dry frying pan over a low heat. Add the flaked almonds and pine nuts. Toast for 1-2 mins, shaking the pan till the nuts are golden. Tip into a large mixing bowl.
- 4.
Peel and finely chop the onion. Add 1 tbsp olive oil to a frying pan. Add the onion and season with a pinch of salt. Fry for 6-8 mins, stirring often, till the onion is glossy. Add the smoked paprika, cumin and coriander and fry, stirring, for another 2 mins. Tip the spiced onion into the bowl with the almonds and pine nuts.
- 5.
Tip the sweet potatoes and bulgar wheat back into the pan you cooked them in. Mash them over a low heat till they’re smooth and any excess water has sizzled off. Add them to the bowl with the onion and toasted nuts.
- 6.
Strip the leaves off the mint sprigs and finely chop them. Stir them into the sweet potatoes with a good pinch of salt and pepper. This is your kibbeh mix.
- 7.
Brush a 2 ltr ovenproof dish with a little olive oil. Spoon the kibbeh mix into the dish and press down firmly. Score into 6-8 slices. Drizzle over the basil oil. Bake for 35-40 mins till lightly browned and firm to the touch.
- 8.
While the kibbeh bakes, make the side salad. Pour the vinegar into a salad bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Whisk together to make a dressing, taste and add more salt, pepper or a pinch of sugar if you think it needs it.
- 9.
Peel and finely slice the red onion. Add to the dressing and toss to mix. Trim the root off the lettuce, separate the leaves and halve any large leaves. Wash them and shake dry. Add them to the bowl, but don’t toss them in the dressing just yet.
- 10.
Let the kibbeh cool in the dish for 2-3 mins, then cut into slices and divide between warm plates. Toss the salad in the dressing and serve on the side.
- Tip
Get Ahead: You can make the kibbeh the night before you want to bake it. Follow steps 1-7, assembling the kibbeh in the greased dish. Don’t drizzle over the basil oil. Instead, let the kibbeh cool, cover the dish and store in the fridge. Take it out of the fridge 30 mins before you want to bake it, drizzling the basil oil over just before you slide it into the oven.
- Tip
Love Your Leftovers: The cooked kibbeh will keep for up to 3 days in the fridge. You can eat it cold, or grill leftover slices for a few mins on each side, till warmed through and crisp on the outside. Slices of the cold, baked kibbeh make great picnic food.