middle-eastern meat and potatoes

ingredients

for the baked kibbeh:

1 cup bulgur
1 lb impossible beef
1/4 cup grated onion
2 cups sliced onion, 1/4 inch thick
1 tsp ground cumin
pinch cayenne pepper
2 tbsp olive oil
1/2 cup pine nuts, lightly toasted

for the potatoes:

2 pounds potatoes, cut into 2″ chunks
4 garlic cloves peeled and halved
1/2 cup low-fat yogurt
1/2 cup low sodium vegetable broth
1 tablespoon butter

roasted veggie of your choice (broccoli, green beans, asparagus, etc.)

instructions

To make the kibbeh:
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Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
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Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
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Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
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Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
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Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
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To make the potatoes:
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Bring a pot of water to boil. Add cubed potatoes and halved garlic. Boil until potatoes are tender.
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Add yogurt, broth, and butter; mash gently with potato masher. Serve!
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To make the veggie:
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Toss 1lb of veggies with a tsp of olive oil, sprinkle with salt and pepper, and bake at 425 for 15 minutes.