Ingredients
For 2 dinner sized plates:
- 1kg potatoes, cubed
- 1/ small red capsicum
- Handful fresh basil leaves
- 1 small onion
- 1/4 cup fine light burghul (cracked wheat)
- Pinch of cumin
- Salt & white pepper to taste
- Chilli Flakes (optional)
Method
- First add cold water to some cubed potatoes & bring to the boil. Cook until soft.
- While that’s happening add hot water to the burghul & let it stand for 20min. (Approx 1cm water over the burghul).
- Add the drained cooked potatoes to the burghul, use a potato masher to mash until smooth. Allow to cool.
- Whiz capsicum in a blender & place in a colander to drain the juices. I do this step so the juices don't run into the potato & change the colour.
- Whiz the onion with the basil also, add the vegies to the potato & burghul, salt, pepper, spices & chilli. Give it a good mix, spread into plates. Drizzle with extra virgin olive oil & eat with Lebanese bread & some fresh vegies or pickles on the side!
