September 18, 2012
Sweet Potato or Carrot Kibbeh
Sara Jones, Tucson CSA
This recipe is a variant of the Wheat Berry Lamb Kibbeh, substituting
one cup of cooked, pureed sweet potato or carrot, plus one egg, for
the ground meat. The mixture will be softer and more delicate. It is best
to shape into individual patties, rather than trying to cut. Cook at 375°
for about 20 minutes. Serve sprinkled with goat cheese or cilantro
chutney on hot pita.
This is a Lebanese dish that traditionally uses bulgur wheat. I took some liberties in the translation and used cooked, ground wheat berries instead of the bulgur, but the results are similar and delicious. You can form the mixture into small patties or sausage shapes. It is great served with plain yogurt mixed with a little bit of lemon juice and chile paste, and/or the cilantro chutney recipe that follows.
1 pound pureed sweet potato or carrot
1/2 bunch green onions, greens and base, chopped fine
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chopped fresh herbs (cilantro, mint or oregano)
2 cups cooked wheat berries, ground into small pieces in food
processor or blender
1 1/2 teaspoons salt
In a large bowl, mix together all ingredients. To get the right texture, you need to really work the pureed sweet potato or carrot, squeezing it
through you fingers, to distribute. Once the wheat is well incorporated, form patties. Bake in an oven at 375, from15-30 minutes, depending on thickness. Serve over hot pita bread with yogurt sauce or chutney.