Carrot & Almond Kibbeh
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Prep: 15 mins
Cook: 50 mins
Kibbeh is the Arabic word for ‘ball’, which is also what you’ll have making this incredible Middle Eastern dish. Rather than shape the spiced carrot mix into balls, you’ll bake it in the oven for a healthy and delicious dinner.
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555 kcal
(per portion)
Ingredients you'll need
  • 500g bunch of carrots
  • A 75g bag of bulgar wheat
  • A handful of flaked almonds
  • 1 onion
  • 1 lemon
  • 1 tsp smoked paprika
  • A handful of mint, leaves only
  • 1 lettuce
  • 1 garlic clove
  • 1 tbsp red wine vinegar
From your kitchen
  • Sea salt
  • 2½ tbsp olive oil
  • Freshly ground pepper
You'll need
  • Pan with a lid
  • Frying pan
  • Large bowl
  • Ovenproof dish
  • Small bowl
Step by step this way
  • 1.

    Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Scrub and roughly chop the carrots (keep the leaves for later). Add to the pan. Simmer for 5 mins till the carrots start to soften.

  • 2.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Rinse the bulgar wheat under cold water. Add it to the carrots. Simmer for 5 mins till the carrots are soft. Drain well. Leave to steam dry.

  • 3.

    Warm a dry frying pan over a low heat. Add the flaked almonds. Toast for 1-2 mins. Keep shaking the pan till the nuts are golden. Tip into a large bowl.

  • 4.

    Peel and finely chop the onion. Add ½ tbsp oil to a frying pan. Add the onion. Fry for 5 mins till the onion is soft and glossy. Tip into the bowl with the flaked almonds.

  • 5.

    Tip the carrots and bulgar wheat back into their pan. Mash them over a low heat till they’re smooth. Add to the almonds and onions. Zest the lemon and add that to the carrot mix.

  • 6.

    Measure out 1 tsp of the smoked paprika and add it to the carrots. Finely chop the mint leaves and a handful of the carrot tops. Stir them into the carrots with a good pinch of salt and pepper. Kibbeh complete (nearly).

  • 7.

    Brush an ovenproof dish with ½ tbsp oil. Spoon the kibbeh into the dish and press down firmly. Score into 6-8 slices. Drizzle with ½ tbsp oil. Bake for about 40 mins till lightly browned and firm to the touch.

  • 8.

    Separate the lettuce leaves. Tear into bite-size pieces. Peel and grate the garlic. Whisk the garlic with 1 tbsp vinegar and 1 tbsp oil. Season. Toss with the lettuce. Serve with the kibbeh.

  • Tip

    Top of the crops
    Carrot tops have a grassy green flavour that tastes a little like parsley. Wash them and wrap in kitchen paper to store them in the fridge. Finely chop and mix them with butter or soft cheese to top jacket potatoes, or stir them into soups and salads.

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