Potato and bulgur kibbeh (Kibbet batata)

1. Boil the potatoes in their skins until tender, peel and mash while still warm.

2. Soak the fine bulgur in lukewarm water for 15 minutes, then squeeze it well in a sieve.

3. Knead the mashed potato with the bulgur, very finely chopped (or grated) onion, dried mint, paprika, flour, salt and pepper until it can be shaped.

4. Oil a baking tin, press the mixture in 1.5-2 cm thick, score the top into diamonds with a knife and drizzle generously with olive oil.

5. Bake in a 200 °C oven for 35-40 minutes until golden brown.

6. Serve warm with yoghurt, radishes and fresh mint.

Tip: Kibbet batata is the meatless kibbeh of Lebanese and Syrian Lenten cooking. You can also shape it into small ovals and deep-fry them to serve as mezze.