32. Vegan Baked Kibbeh

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by soaking the bulgur in room temperature water for at least 30 minutes and drain. Boil the peeled potatoes until soft, also about 30 minutes.

Step 2

Mash the cooked potato. Make a mixture for the top/bottom by grating the onion, and combining this with the garlic, the baharat, thyme, the mashed potato, and the soaked bulgur. Season with a generous pinch of salt.

Step 3

Make the middle layer by combining the listed ingredients in a bowl, and seasoning with a little salt.

Step 4

Grease a shallow baking dish (mine is 23cm x 23cm pictured) with a little olive oil, and spread half of the potato/bulgur mixture to make the bottom layer of the kibbeh. Add the middle layer mixture on top and spread out evenly. The add the remaining half of the potato/bulgur mixture to create the top layer. Flatten and smooth this with wet hands so they don’t stick to the mixture. With a knife, cut the mixture along diagonal lines so that diamond shaped pieces are made, and dot each one with a pine nut. Drizzle the 100ml of olive oil over the entire tray, so that olive oil will drizzle down the diagonal cuts you’ve made. Bake in the oven at 180 degrees for 60-75 minutes, until brown and crispy.

Step 5

Make the salad by combining ingredients and dressing with lemon juice, olive oil, a pinch of salt, and the sumac.

Step 6

Serve slices of the kibbeh, hot or cold, with the salad.