

- Sea salt and freshly ground pepper
- 2 tbsp olive oil plus a splash for cooking
- Pan with a lid
- Frying pan
- Large bowl
- Ovenproof dish
- Small bowl
- 1.
Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Peel and chop the sweet potatoes. Add to the boiling water. Simmer for 10 mins till the potatoes are nearly soft.
- 2.
Heat your oven to 200°C/Fan 180°C/Gas 6. Rinse the bulgar wheat under cold water. Add it to the sweet potatoes. Simmer for 5 more mins till the potatoes are soft. Drain well.
- 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 a splash of 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 sweet potatoes and bulgar wheat back into the pan. Mash them over a low heat till they’re smooth. Add to the flaked almonds and onions.
- 6.
Measure out 1 tsp smoked paprika and add it to the sweet potatoes. Strip the leaves off the mint sprigs and chop them. Stir them into the sweet potatoes with a good pinch of salt and pepper. Kibbeh complete (nearly).
- 7.
Brush an ovenproof dish with oil. Spoon the kibbeh into the dish and press down firmly. Score into 6-8 slices. Drizzle with 2 tbsp. oil. Bake for about 40 mins till lightly browned and firm to the touch.
- 8.
Pull the large soft leaves from half a lettuce. Wash and dry them. Peel and crush or grate the garlic. Whisk with 1 tbsp vinegar, 2 tbsp oil and some seasoning. Toss with the lettuce. Serve with the warm kibbeh.Toss with the lettuce and serve with the warm kibbeh.