• كبة البطاطا الحلوة •
Kibbeh is a savory Middle Eastern mainstay. This vegan Sweet Potato Kibbeh follows a classic method and features onions, cumin, paprika, and cilantro.
This Sweet Potato Kibbeh follows a similar preparation and method as my previous recipe for Baked Potato Kibbeh, so if you’ve made that one before, this one will be a snap. It differs, however, in its seasonings. Whereas regular potatoes can take spices like allspice and cinnamon and maintain a savory flavor profile, I’m not sure it’s as easy with sweet potatoes. Their sweetness is only more pronounced with such spices, so I employ cumin and paprika here to place this kibbeh firmly in a savory zone. I also throw in a clove of garlic for more depth.
When making this kibbeh, you’ll notice that it is slightly wetter in consistency when compared to one made with regular potatoes, so I add a little flour to absorb the excess moisture. It bakes up wonderfully, though, and browns nicely. If you’ve checked out the other recipe, you already know how much I love eating kibbeh and experimenting with it. This one is a keeper! 😀
- 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
- First you'll 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 doesn't brown sufficiently, use the oven's 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.
-If you choose to boil your sweet potatoes instead of baking, peel and quarter them and start them in cool water and bring it to a boil. Once they are just tender, but not falling apart, drain them and put them back in the hot pot to dry off some excess water.
-Easily make this kibbeh gluten-free but substituting 3 cups of cooked quinoa for the bulgur wheat and replacing the flour with an equal amount of gluten-free flour or chickpea flour.
Check out another version of this dish: Baked Potato Kibbeh!