I love the flavour and texture of this quite unusual flat kibbeh.
Instead of the traditional bulgur wheat, I tried it with buckwheat and I really liked this version.
You can use it as part of a mezze or even serve it with a green salad, as a light lunch.

• pre heat the oven to 200˚
• 260 gr organic buckwheat, soaked for 15 minutes
• 150 gr chickpeas, soaked over night and cooked
• 350 gr potatoes, boiled
• 1 large Spanish onion, thinly diced
• 2 organic eggs
• 130 gr whole spelt flour
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cinnamon
• salt and pepper
• 2-3 tablespoons good olive oil

•with a fork smash the cooked potatoes
• drain the buckwheat and add to the bowl
• put all ingredients into a large bowl

• mix everything together, I find it best done with my hands
• oil a 30 cm springform dish

• press the kibbeh mixture into the dish
• bake for about 50-60 minutes
• let it cool before cutting

• I like to serve a light Tzatziki with the kibbeh
• 200 ml thick Greek yogurth
• very finely diced cucumber
• 1 crushed garlic
• 2 tablespoons olive oil
• salt and pepper
• fresh chopped mint and Italian parsley
• mix all together