Beware this kibbeh is addictive! I suggest you make twice as much to go round.
Mash the potatoes while still warm, it will be easier to blend them.
Serve as a starter or a bite size appetiser on grilled pitta bread.
- 450 g cooked and peeled potatoes
- 115 g fine burghol, rinsed and drained
- 1/2 small onion
- 100 g walnuts crushed to a paste, and a handful of walnut halves to garnish
- 1 green chilli pepper or more if you like it really spicy
- 10 g chopped parsley
- 1½ tablespoons extra virgin olive oil
- 1½tablespoons water
- 1 tablespoon lemon juice
- ½ teaspoon seven spices
- ½ teaspoon black pepper
- Sea salt
- Press the potatoes through a ricer.
- Grate the onion, place in a sieve and strain.
- Rinse and strain the burghol and place it in a large bowl.
- Adding a pinch of salt, crush the walnuts to a paste with a food processor or by hand in a heavy pestle and mortar.
- Combine the the burghol with the grated onion, the spices and the walnut paste. Incorporate the mashed potatoes; add olive oil, lemon juice, water and knead to form a sort of soft dough; mix in the chopped parsley last.
- Taste and adjust the seasoning.
- Divide the mixture into portions weighing each 100 g, form them like a rugby ball and place them in a serving dish.
- Garnish each portion with half a walnut and drizzle with extra virgin olive oil. Walnut kibbeh will keep in the fridge for 3 days and is best served at room temperature.