المكونات

  • SpinneysFOOD Fresh Parsley 50g
  • Fresh marjoram 30g
  • SpinneysFOOD Fresh Basil Two handfuls
  • SpinneysFOOD Fresh Mint Two handfuls
  • Lemon 1
  • Orange ½
  • Dried rosebuds 2
  • SpinneysFOOD Fine Cumin 1 tbsp
  • SpinneysFOOD Fine Sea Salt 5 tsp
  • SpinneysFOOD Black Peppercorns, freshly ground ½ tsp
  • Potatoes 600g (5)
  • Leeks 2
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 7 tbsp
  • Paprika 1 tsp
  • SpinneysFOOD Fine Cayenne Pepper ¼ tsp
  • Kamouneh mix 4 tbsp
  • Pomegranate molasses 2 tbsp
  • Sumac Large pinch
  • Fine bulgur wheat 150g
  • Walnuts 50g
  • Plum tomato 1
  • Red capsicum 1
  • Spring onion 1

Nutrition (Per serving)

  • سعرات حرارية 646
  • دهون 33.8g
  • المشبعة 4.2g
  • بروتين 13.7g
  • الكربوهيدرات 82.1g
  • السكريات 13.2g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كبّة برغل، بطاطا، وكمونة

Middle Eastern 30 Mins Prep · 25 Mins Cook


  1. To make the kamouneh mix, finely chop the parsley, marjoram (or oregano), a handful of basil, a handful of mint, zest the lemon and orange and pick the petals off the rosebuds. Place the ground cumin, herbs and rosebuds into a food processor and blitz until very fine. Transfer to a large bowl. Add the lemon and orange zests and season with the salt and pepper. Refrigerate until needed.
  2. To make the kibbeh, using a knife, score the potatoes around the middle (this will help you peel them). Place them in a pot of cold water with 2 tsp of salt and bring to a boil, cooking until tender, approx. 20 minutes.
  3. Finely chop the leeks then sauté in 2-3 tbsp of olive oil with the paprika, cayenne pepper and ¼ tsp of black pepper for approx. 5-10 minutes or until tender.
  4. Peel and mash the potatoes in a medium bowl and combine with the kamouneh mix, pomegranate molasses, 1 tbsp of lemon juice, sumac and 1 tsp of salt. Adjust seasoning if necessary.
  5. Soak the bulgur wheat in a bowl for approx. 5 minutes then drain in a fine sieve before adding to the potato mixture.
  6. To prepare the topping, roughly chop the walnuts, finely chop the tomato, capsicum, the rest of the mint and basil and spring onion. Mix together and season to taste with the rest of the salt.
  7. Transfer the kibbeh to a shallow bowl or small plate and make indents with a knife or spoon. Top with the salad.
  8. Serve drizzled with 4 tbsp of olive oil.