Syrian kibbeh made from potatoes, bulgur and oriental spices. Aromatic appetizer, which is served with pleasure with other small dishes "mezze". Together with a refreshing yogurt sauce a delight. Vegan and lactose free.
Prep Time 20 minutesminutes
Baking time 40 minutesminutes
Total Time 1 hourhour
Servings 4Servings
Calories 546kcal
Ingredients
750gPotatoesRoughly cleaned (Tip: The smaller the potatoes, the faster they are cooked).
Heat a large pot with about 2 liters of water and bring to a boil with the potatoes. Cook for about 20 minutes until tender. Check with a fork or wooden stick. Rinse with cold water, set aside and allow to cool. Peel and mash small with a potato masher.
750 g Potatoes
For the bulgur, bring water to a boil. Mix bulgur with the vegetable broth powder and pour over twice the amount of water (400ml). Leave to infuse for 10 minutes, covered.
200 g Bulgur, 1 tbspn Organic vegetable broth powder
Add bulgur to potatoes after stewing time. Add the onion, parsley, cinnamon, salt and (optional) cumin and mix with your hands until you have a firm mixture.
The potato-bulgur mass should be well malleable. If too dry add a little more water, if too firm add a little more flour. Set aside.
Preheat oven to 200 degrees convection (220 degrees top bottom heat). Put walnuts and onion rings in a baking dish and pour a little olive oil over them.
Pour potato-bulgur mixture over the top and smooth. With a knife, draw a diamond pattern and pour a little more olive oil over it.
Place in the oven and bake for 40-45 minutes until the kibbeh is nicely browned.
In the meantime, prepare the YOGHURT SAUCE prepare the yogurt. For this, a bowl provide yogurt, tahini, lemon juice, cilantro, salt and pepper and stir until everything is well mixed.
400 g Yogurt, 30 g Tahini, 30 ml Lemon juice, 1 tbspn Coriander, ½ tbspn Salt, Pepper to taste
Remove kibbeh from oven, let cool for 10 minutes, arrange on plates and garnish with yogurt sauce and other garnishes.
Side salad, Tomato salad
Keeps airtight in the refrigerator up to 5 days. Can be eaten cold or lukewarm from the oven.