Sweet Potato Kibbeh

Ingredients:

1 large sweet potato, diced
3/4 cup fine bulgur
1 large onion
salt, to taste
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
2 cloves garlic, minced
1/3 cup cilantro, finely chopped
1/4 cup flour
1/4 cup olive oil

Bake or boil the sweet potatoes and strain. Transfer to a bowl and mash with a potato masher.

Meanwhile, boil 1-1/4 cup water and remove from heat. Add some salt and the bulgur. Cover and let the bulgur cook.

Generously grease a casserole dish. Cut the onion in half. Thinly slice half of the onion and sprinkle in the dish. Grate or puree the remaining onion.

To the potato, add the cooked bulgur, grated onion, salt, cumin, coriander, paprika, pepper, garlic, cilantro, and flour. Fold until well concorporated.

Place the potato mixture over the sliced onions and press down. Score diamond shapes with a knife and bake for 50 minutes at 400. 15 minutes before removing from the oven, drizzle the olive oil over the surface and continue baking (broil if needed) until browned and crispy.

Allow to set 10 minutes before cutting.

Serve with salad.