Kartoffel Kibbeh mit Minzjoghurt und Tomaten-Koriander Salat

für 4:

kartoffel-kibbeh: 225 g bulgur | 2 tl salz | 1 el frisch gehackte minze (alternativ: 1 tl getrocknete) | 1/4 tl zimt | 1/4 tl pfeffer | 1 tl kreuzkümmel | 1 kleine zwiebel, gerieben | 4 mittelgrosse kartoffeln, gekocht | 1 dose kichererbsen (nach belieben) | 1 handvoll walnüsse, grob gehackt und angeröstet | 2 zwiebeln, in scheiben geschnitten | 75 g ml olivenöl

minz-joghurt: 250 g naturjoghurt | 1/2 zitrone, saft, 1 kleiner bund frisch gehackte minze | salz, pfeffer

tomaten-koriander salat: 5-6 mittelgrosse tomaten, fein gehackt | 1/2 zitrone, saft | 1 kleiner bund koriander, gehackt | salz, pfeffer

tahini-dip: 6 el tahini | 3 el wasser | 1 knoblauchzehe, fein gehackt | 1 zitrone, saft | salz und pfeffer


den bulgur mit etwas salz bestreuen, mit kochendem wasser übergiessen (etwa genauso viel wasser, wie bulgur) und für 20 minuten quellen lassen.  
die kartoffeln zu einem brei stampfen und mit der geriebenen zwiebel und den gewürzen mischen. den bulgur unterheben und alles zu einem weichen teig verarbeiten. dies funktioniert am besten mit angefeuchteten händen.

eine auflauffom mit etwas olivenöl ausfetten und mit den zwiebelscheiben auslegen. die hälfte der kibbeh-mischung darüber geben, die walnüsse und kichererbsen darüber verteilen und eine zweit schicht der kartoffel-kibbeh-mischung darüber geben. die oberfläche rautenförmig einschneiden und mit olivenöl bestreichen.

ab in den ofen damit, bei vorgeheizten 200° etwa 50-60 minuten backen.

den joghurt mit der minze, dem zitronensaft und salz und pfeffer vermischen.

die tomaten fein würfeln, den gehackten koriander untermischen und mit zitronensaft, salz und pfeffer abschmecken.

die tahini paste mit etwas wasser glattrühren, eine fein gehackte knoblauchzehe und den saft einer zitrone unterrühren und mit salz und pfeffer abschmecken.

kartoffel kibbeh aus dem ofen nehmen, rautenförmig schneiden und zusammen mit den tomaten und dem joghurt servieren.

alternativ kann man aus der kartoffel-bulgur masse auch kleine bällchen formenn, ein, zwei drei kichererbsen hineindrücken und die bällchen dann ausbacken.

sf | 4.2.2011 | 36 Kommentare

  1. hey, danke für das super rezept. wundert mich, dass hier noch kein kommentar drin ist – dabei war´s wirklich (mal wieder) super lecker! ich hab einfach couscous anstatt bulgur genommen und bin schwerauf begeistert von der kombi :) danke für dieses und die vielen anderen wahnsinnig tollen rezepte!

    jana | 10.04.12
  2. hallo jana, vielen dank für deinen kommentar, darüber freuen wir uns immer sehr! liebe grüsse, steffi

    sp | 17.04.12
  3. [...] Inspiration: Bio-Hotel Helvetia mit Bio-Restaurant Strandgut in Schmilka/Bad Schandau (Sächsische Schweiz), We Eat Fine – Kartoffel-Kibbeh… [...]

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