Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Sweet Potato Kibbeh
Kibbeh is a Middle Eastern dish typically made with bulgar wheat and ground meat. This veggie version uses sweet potatoes mashed with bulgar wheat, toasted almonds and spice-fried onions. Serve in slices.
Ingredients
- 500g sweet potatoes
- 80g bulgar wheat
- 40g flaked almonds
- 25g pine nuts
- 1 onion
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- A handful of mint
Prep: 10 mins | Cook: 50 mins
Method
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 a little extra olivel oil. Bake for 35-40 mins till lightly browned and firm to the touch.
8. Let the kibbeh cool in the dish for 2-3 mins, then cut into slices and divide between warm plates. Serve warm or cold, with green salad on the side.
9. 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 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 olive oil over just before you slide it into the oven.
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 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 olive oil over just before you slide it into the oven.
10. 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.
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.
-
-
-
(£5.69 per 100g)
Packaged in a returnable pot. -
-
-
-
-
You'll need to log in to leave a rating & comment