Sweet Potato Kibbeh

• Produce

  • 1/3 cup Cilantro
  • 1 clove Garlic
  • 1 Onion, medium
  • 1 Onion, small

• Pasta & Grains

  • 1 1/4 cups Bulgur wheat, fine

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 cup Flour
  • 1/2 tsp Paprika
  • 1/4 tsp Red pepper flakes
  • 2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 2.5lbs (or a little over 1kg of sweet potatoes

Found on landsandflavors.com

Description

Ingredients

• 2.5lbs (or a little over 1kg) of sweet potatoes
• 1¼ cups fine bulgur wheat (sometimes labeled as #1)
• 1 medium onion, thinly sliced
• 1 small onion, grated
• 2 teaspoons sea salt
• 1 teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• 1 clove garlic, minced
• ⅓ cup finely chopped cilantro
• ¼ cup flour
• ¼ cup olive oil

Directions

• First youll want to cook the sweet potatoes. I prefer baking them, but you can also boil them. While the potatoes are cooking, prepare the bulgur wheat by soaking it in lukewarm water for 20 minutes, then drain it in a sieve and let all excess water drip away.
• Prepare your baking pan by adding 1 Tablespoon of olive oil and arranging the sliced onion pieces in a single layer on the bottom of the pan.
• Preheat oven to 400°F. Mash the sweet potatoes with a masher or rice them with a potato ricer until smooth. Combine them and the drained bulgur in a very large bowl with the grated onion, salt, cumin, paprika, red pepper flakes, black pepper, garlic, cilantro, and flour. Combine everything thoroughly with a large spoon or spatula.
• Now plop large spoonfuls of this mixture evenly over the sliced onions in the pan. Use a spatula to spread the mixture evenly over the entire surface. You want an even level of this mixture.
• Use a knife to score diamond shapes (or any pattern you like) into it, going almost all the way through. Evenly pour the ¼ cup of olive oil over the entire surface of the kibbeh and swirl it around to coat. Bake for around 50 minutes or until it is golden brown. I like to bake it on a lower shelf in the oven.
• If after 50 minutes it doesnt brown sufficiently, use the ovens broiler function for a minute or two to brown it. (This is preferable to baking it longer and drying it out too much) Remove from oven and let it sit for 5-10 minutes to cool down slightly. Now you can re-score any cuts that may have sealed over. Use a spatula to remove pieces of the kibbeh, making sure you scrape up the delicious caramelized onions on the bottom.