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Ingredients
Kibbeh
- 260 g fine burghul
- hot water, for soaking
- 1 tomato, cut into quarters
- ½ red onion, cut into quarters
- 1 tbsp dried mint
- 1 tbsp sumac
- 1 tsp paprika
- 1 pinch cayenne pepper
- 1 tbsp tomato puree
- 2 tbsp pomegranate molasses
- 10 fresh mint leaves
- 10 fresh coriander leaves
- 1 tsp extra virgin olive oil
Assembly
- ice cold water
- 1 baby radish, cut into thin slices
- 1 heirloom (candy stripe) beetroot, cut into thin slices (see Tips)
- 3 cocktail pickled onions, cut into thin slices
- rocket, to serve
- 120 g Greek-style natural yoghurt
- extra virgin olive oil, for drizzling
- Nutrition
- per 1 portion
- Calories
- 1587 kJ / 377.9 kcal
- Protein
- 10.6 g
- Carbohydrates
- 54.7 g
- Fat
- 10.5 g
- Saturated Fat
- 2.3 g
- Fibre
- 11 g
- Sodium
- 526.3 mg
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