Recipe Credit to Rose Adams at Tasting Australia, from Taste.com
FOR THE POTATO KIBBE
FOR THE ZHOUGH
Place cracked wheat in a bowl with 2 cups of water, leave for 30 min to soak, drain and set aside.
Peel and dice each potato into 8 pieces, place in a medium pot with cold water and bring to a boil, cook until potatoes are fork tender, drain and mash while hot until smooth, set aside to cool slightly before adding the other ingredients.
Blitz the onion in a food processor until a smooth paste and finely chop the mint.
Add the onion, cracked wheat and mint to the potato one tablespoon at a time until well combined, season well with salt and white pepper, go easy on the pepper it packs a punch.
To serve, place on a serving platter and shape, I used a ring mold but you can use a spoon to smooth over and shape. Using a spoon make 9 little indents to place the zhough in.
Place all ingredients, except the lemon juice, in a food processor and slowly add the lemon until smooth, taste as you go and season with salt and pepper. You’re looking a herby, lemon sauce, you can add some oil to help thicken it up.
Fill indents with the zhough and top with sliced radishes and flowers, drizzle with a generous amount of olive oil and eat with crunchy pita or lavosh.