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Ruth Nieman

Saada’s ‘No Meat’ Kibbeh

Burghul & Potatoes

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Preparation info
    • Difficulty

      Medium

Appears in
The Galilean Kitchen
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About

Ingredients

  • 4 medium potatoes, peeled, cubed & cooked
  • 300 g fine burghul
  • 250

Method

  • cook the potatoes in boiling, salted water for 10 minutes until really soft, drain & mash, once mashed press through a sieve, so the potato is very fine, then set aside
  • place the burghul on a large tray with the cold water by the side, add 100 mls of the cold water

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