|Photo: Large Sweet Potato Kibbeh with Mozzarella and Tomato Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Large Sweet Potato Kibbeh with Mozzarella and Tomato Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Large Sweet Potato Kibbeh with Mozzarella and Tomato.
Preparation time: 20 minutes, plus soaking time
Cooking time: 2 hours
2 ¼ lb sweet potatoes
1 onion, grated
1 teaspoon paprika
1 teaspoon pepper
2 teaspoons salt
4 tablespoons all-purpose flour
2 ½ cups bulgur wheat, soaked in water for 10 minutes and squeezed out in cheesecloth
2 ¼ cups grated mozzarella cheese
scant 1 cup drained sun-dried tomatoes, chopped
1 bunch of fresh basil, chopped
1 bunch of fresh parsley, chopped
olive oil, for brushing and drizzling
Preheat the panggangan to 400°F. Prick the sweet potatoes all over with a fork and bake for 45-60 minutes until tender.
Remove from the panggangan and let cool slightly, then halve, scoop out the flesh and put it into a bowl. Add the onion, paprika, pepper, salt, flour, bulgur wheat, mozzarella, sun-dried tomatoes, basil, and parsley, and mix well until thoroughly combined.
Brush a 12-inch round cake pan with oil. Put the mixture into the prepared pan, pressing it down firmly. Score the top into 18 portions and make a ¾ inch hole in the center. Drizzle with oil and bake for 1 hour.
Remove from the panggangan and let cool before cutting.