Kibbet Batata (Potato and Bulgur Kibbeh Bake with Sumac Onions)

Ingredients

• 1000 g floury potatoes
• 150 g fine bulgur wheat
• 3 onion
• 6 tbsp olive oil
• 1 tsp sumac
• 15 g fresh mint
• 1 tsp ground cumin
• 1 tsp paprika
• 4 tomatoes
• 1 cucumber
• 1 lemon

Method

1. 1

   Peel the floury potatoes, cut into chunks and boil in salted water for 15-18 minutes until tender. Drain well, leave to steam dry for 2 minutes, then mash until smooth.

2. 2

   Meanwhile, rinse the fine bulgur wheat, cover with cold water for 10 minutes, then squeeze dry. Heat the oven to 200C (180C fan, gas 6).

3. 3

   Thinly slice 2 onions and fry in 2 tbsp olive oil over a medium heat for 15 minutes until golden. Stir in the sumac.

4. 4

   Grate the remaining onion and mix into the mash with the bulgur, finely chopped mint, cumin, paprika and 1½ tsp salt. Knead to a firm dough; it firms more as it cools.

5. 5

   Oil a 20 x 30cm tin. Press in half the potato mixture, spread over the sumac onions, then cover with the rest, smoothing it with wet hands. Score into diamonds and drizzle with 3 tbsp olive oil.

6. 6

   Bake for 30-35 minutes until golden and crisp on top.

7. 7

   Chop the tomatoes and cucumber, dress with the juice of the lemon, the remaining 1 tbsp oil and a pinch of salt, and serve with the kibbeh.