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Baked Kibbeh with Sweet Potato
A traditional Middle Eastern dish, kibbeh bil sanieh is a mixture of bulgur and ground lamb or beef that’s baked then cut into pieces for serving. The warming spices used in kibbeh work exceptionally well with sweet potatoes, which we used in place of ground meat in this vegetarian version. Before combining with the potatoes, the bulgur is soaked in boiling water to hydrate the grain. Fine bulgur is key to the best texture. If you can’t find it, process coarse bulgur in a spice grinder for 10 to 30 seconds. We serve the kibbeh with a tangy herbed yogurt sauce to brighten up the flavors.
4 to 6
Servings
1½ hours
30 minutes active
Ingredients
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2
medium yellow onions, 1 peeled, 1 halved and thinly sliced
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½
cup fine bulgur (see headnote)
Directions
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01Heat the oven to 400°F with a rack in the middle position. Set a box grater in a large bowl. Grate the whole onion on the large holes down to the root end. Stir in the bulgur and ½ teaspoon salt, then stir in the boiling water. Cover and let stand until the bulgur is softened, about 20 minutes.
