Vegan kibbeh
This vegan kibbeh recipe offers a fresh take on a classic dish, surprising your taste buds with hidden gems of flavor.
Ingredients
Dough ingredients
- 1 cup fine bulgur wheat
- 2 boiled potatoes medium size
- 1 cup boiled water
- 2 tablespoon corn starch
- 1 teaspoon salt
- 1½ tablespoon kibbeh spice
- ½ teespoon paprika
- black pepper sprinkle
kibbeh filling (hashweh)
- 1 tablespoon olive oil
- 1 onion finely chopped
- 270 g vegan mince store-bought
- 2 tablespoon chopped parsley
- 2 tablespoon pomegranate molasses
- 2 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili pepper
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- ½ teaspoon kibbeh spice
- 2 tablespoon toasted pine nuts optional
- vegetable oil for deep frying
Instructions
- To a mixing bowl, add 1 cup of bulgur and 1 cup of boiled water, mix with a fork and cover it with a cling film. Set aside for 30 minutes.
- In the meantime, start prepping the filling. Heat a medium size cast iron pan, then add 1 tbsp olive oil. Once the oil is heated add the chopped onion and saute on medium heat for 3 minutes.
- Add the Vegan mince to the onion and mix well, then add the chopped parsley, pomegranate molasses, and all the spices for the filling. Mix well till everything is well combined and let it cook for 5 minutes on medium-high heat.
- Remove from the heat and let it cool, once completely cooled you can add the toasted pine nuts and mix.
- Going back to the dough, remove the cling film, and with a fork mix the bulgur. The water should be completely absorbed and the bulgur should be soft.
- To the bulgur, add the soft-boiled potatoes, starch, salt, pepper, and spices, and start kneading the dough using your hands. If the dough is dry you can add boiled water 1 tbsp at a time, for my dough, I added 4 tbsp of boiled water (in total) while kneading till it was completely soft and everything was well combined. keep kneading for 15 minutes until the dough is perfect for shaping into kibbeh. You don't want any sticky dough which is harder to form into kibbeh and won't cook properly therefore add water slowly 1 tbsp at a time.
- Before shaping the kibbeh, first, divide the dough into 10 medium size balls and cover them with a cling film while you shape each kibbeh as it can dry out and will be difficult to shape into kibbeh later on.
- For shaping the kibbeh, it helps to wet your hand with a water and starch mix. Mix ½tbsp of cornstarch with 4 tbsp water and keep it near you while you are shaping the kibbeh.
- Take a dough ball and with your finger press gently in the middle to form a cavity and keep turning gently till the sides are thin but not too thin to break. once you have shaped it add 2 tbsp of the filling (or less if your kibbeh is smaller in size) then gently while wetting your hand with the starch and water mix, begin to close, form and shape into an oval shape.
- Lay the kibbeh in a try (use wax/ parchment paper so it won't stick to the tray) and place it in the freezer for up to 30 minutes before frying.
- Add the oil to a deep frying pan and heat, when the oil is hot and ready for frying, start adding your kibbeh, add 3 to 4 max at a time (depending on your pan size) don't overcrowd the pan with the kibbeh so they won't stick with each other or break. leave to fry for a minute before turning with a spoon and let each batch cook for 8 minutes or until completely cooked and browned and crispy.
- let it drain excess oil on the kitchen paper towel and then serve and enjoy.