This dish is perfect for the coming summer months because it is eaten at room temperature with some olive oil and green onions. It is considered a country-style dish akl reefeh that villagers would eat when meat was not available. I love potatoes in just about any form and here I used yams or sweet potatoes which are available in Dallas and so delicious! Even though this dish is meatless it packs triple-digits vitamins, minerals, protein and fiber. So, …Sahteyn!
This recipe was adapted from Al-Akl Al-reefeh al-saree’ From Zeena Farha.
INGREDIENTS: 6 Servings
1lb. 4 oz of Potatoes or Sweet potatoes (about 600g.)
5 oz of fine burghul #1 (120g.)
6 oz of white onion (one large onion)
1 1/2 cup of boiling water or broth
Extra-virgin olive oil, green onions, peppers (optional)
Spices: 1/2 teaspoon of crumbled mint, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of paprika or hot pepper, 1/2 teaspoon of 7 spices, 1 teaspoon (or more) of sea salt
- Boil or steam the potatoes. Cool and peel off the skins. Set aside.
- Boil 1 1/2 cup of water. Stir in it a cube of veggie stock if you wish and when melted add the bulghur and let it sit until it swells up, around 10 minutes. Drop it into a sieve and press with a spoon the excess water out. Set it aside.
- Chop the onion in a food processor (or by hand) add to the onion the potatoes, cut up in chunks, as well as the bulghur.
- Sprinkle all the spices that you are using, then whirl the processor (or mash it all up with a food mill or by hand) until the mixture is well mixed.
Taste, adjust seasoning and spread on a serving plate. Make indentations with the back of a spoon and swirl extra-virgin olive oil sparingly on the surface of the kibbe. Serve with fresh mint leaves, green onions and fresh peppers.
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