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PUMPKIN KIBBEH (VEGETERIAN)


"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Use fine bulgur or the texture of the dough will be gritty. 

Ingredients

Dough
Stuffing
  • ckpeas

Directions

Instructions 
  • Place chickpeas for stuffing in a bowl. Add enough cold water to cover by 3 inches; let soak for 8 to 24 hours. (Alternatively, place chickpeas in a large saucepan and cover with 3 inches cold water. Bring to a boil and cook for 2 minutes. Remove from the heat. Let stand for 1 hour.)

     

  • Step 2
To prepare dough: Bring a large pot of water to a boil over high heat. Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. Drain and transfer to a large bowl. Mash, then immediately add bulgur and flour; mix well. Mix in grated onion, basil, orange and lemon zest, marjoram and 1 1/4 teaspoons salt. When cool enough to handle, knead well to combine. Set aside.
  • Step 3
To prepare stuffing: Meanwhile, drain the chickpeas, rub off the skins and break the chickpeas in half. Bring a small saucepan of water to a boil over high heat. Add the chickpeas and cook until tender, about 10 minutes. Drain.
Step 4
  • Thoroughly dry the large pot. Add olive oil and heat over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Remove from heat and stir in the drained chickpeas, sumac, salt and baharat. Transfer to a bowl. Wash and dry the pot.

    Now start making rolls using KIBBEH EXPRESS as shown in tutorials!

    Bon appétit!

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. It can be fine or coarse--you'll need the fine grind for this recipe. Use it up: Make tabbouleh or use it as your grain-bowl base.

Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Use it up: Garnish hummus or baba ­ghanoush; add to a tomato and cucumber salad.

Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. To make kibbeh spices Blend combine:

2 1/2 Tbsp. allspice berries, toasted and ground; 2 Tbsp. ground ginger; 2 Tbsp. ground cinnamon; 2 Tbsp. rosebuds, ground; 1 tsp. black peppercorns, ground; 1 tsp. cumin seeds, toasted and ground.

 

 


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