| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 646 |
| Fat | 33.8g |
| Saturates | 4.2g |
| Protein | 13.7g |
| Carbs | 82.1g |
| Sugars | 13.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo 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.
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.
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.
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.
Soak the bulgur wheat in a bowl for approx. 5 minutes then drain in a fine sieve before adding to the potato mixture.
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.
Transfer the kibbeh to a shallow bowl or small plate and make indents with a knife or spoon. Top with the salad.
Serve drizzled with 4 tbsp of olive oil.
