**Baharat is an aromatic Middle Eastern spice blend comprising of various amounts of sweet paprika, coriander, black pepper, cumin, cinnamon, cayenne pepper, cloves, nutmeg and caradamom. Serve immediately after frying with a drizzle of vegan yoghurt or a simple. Just seen this in a recipe instead of bulgur: Instead of adding the onion to the kibbeh chopped up, it is best to grate it, or even replace it with some onion powder; the advantage here is that the onion powder will add some flavor but not water. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. Thanks for all your great recipes. As an Amazon Associate, I earn from qualifying purchases. Peel the pumpkin and cut it into small cubes (you should use 500g (2 cups) of pumpkin flesh). The kibbeh itself also freezes wonderfully, so this is the perfect dish to whip up in advance for an easy weeknight meal or snack. To make the kibbeh, combine the onion, pumpkin puree and bulgur in a medium bowl. *If you cannot find extra fine bulgur wheat, you can use fine or medium grain too. Brush with a light coating of olive oil, then bake until deep brown, about 25-30 minutes. Aside fromthe fact that it is one of my personal favourites, I genuinely couldnt begin to tell you how many times Ive made it ifmy life depended on it. Pumpkin Kibbeh Bites. -my boyfriend wanted to try frying them instead of baking to make them more authentic, but they totally fell apart and wasted quite a bit of ingredients and oil, so we did the next batch in the oven. Add lamb fat, beef fat, butter, or oil to the kibbeh before popping it in the oven for added flavor. :). (Leave the mixture covered in the fridge overnight). Howdy! Spice mix: For the kibbeh: 1 1/2 tsp salt, 3/4 tsp turmeric, 3/4 tsp ground cinnamon, 3/4 tsp ground coriander, 1/4 tsp black or white pepper, 1/4 tsp fenugreek (optional). in a pinch, ill used canned pumpkin. 1 cup steamed and pureed pumpkin. Thanks a lot for sharing. I'm Nada, (pronounced ned-a). Roast for 30 minutes in 400 degree F oven or until a knife easily pierces the flesh of the eggplant. Overview. Bring to a boil then reduce to simmer, stirring constantly until thickened, about 90 seconds. Continue making lines for a design. For pregnant and nursing dogs, please check with your veterinarian as requirements may vary depending on the number of puppies and stage of lactation. From day one I was getting anywhere from two to six orders a day. Add flour and mix well to form a dough (the dough will be wet). Enter your email address to subscribe to this blog and receive notifications of new posts by email. I guess I will just drool at the pics :p, Those look amazing and I cant wait to make them! But my bf is not vegan and loves his traditional meat-filled Egyptian food, do you think itd be possible to make the kibbeh the traditional way with a vegan meat substitute (like gardein or even raw beyond meat or would it not puree well enough? Remove from the oven and set aside until cool enough to handle. Just make sure you process it in a food processor after cooking. All else was the same as the written recipe. Having only ever cookedfood for friends and family, I was unbelievably excited at the prospect of being to put my creations out there for others to savour. At this point, you can start kneading the mix to ensure that the ingredients are homogenous throughout. Assemble the Kibbeh Add the quinoa and ground meat mixture to the bowl. You'll receive our. Remove the dough from the fridge and prepare a small bowl of water so that you can keep your hands moist while forming kibbeh balls. Too bad because this recipe takes a long time to make and makes a mess I feel like I need to visit the middle east to really learn about their techniques because following this recipe didnt do the trick! The bulgur and squash mix NEEDS breadcrumbs. Wet your hands. Cover and let it rest for 2 hours. Made it for a second time. 5.000 KWD. In a large saucepan, cover the pumpkin with enough water and boil it for 15 minutes or until soft. Then in one more plate keep the bread crumbs ready. Allow me to explain. Quinoa Kibbeh Bites GF 480 gr. Line a pie plate with parchment paper or grease the plate and apply the kibbeh directly onto the plate. Nada, wow! Heat 4 tbsp of olive or rapeseed oil in a large frying pan. I made the oven roasted cauliflower with tahini sauce this week and it was fantastic. 3 bunches of flat-leaf Italian parsley (OR curly parsley) 1 roma tomato, finely diced 4 scallion stalks, thinly sliced 1/2-1 cup olive oil juice of 2-2.5 lemons 1 teaspoon ground black pepper 1-1.5 tablespoons iodized salt Instructions Heat a saute pan over medium heat for a few minutes (3-5). http://www.maysmartallergyfree.co.uk/scrapbook/millet-the-super-grain. The tahini-yogurt sauce is easy to make: just pour some tahini in a bowl, add the mashed garlic (mash it in a mortar), and the lemon juice, and stir, and then add the yogurt; you may need to add enough water to make it smooth and creamy (about 1/2 cup or so). My idea was to prepare the mixture one night before to gain sometime in the morning. Thanks so much for your kind words, Sally. Stuffed Quinoa Kibbeh Bites. Alternatively, you could blend up the chickpeas, but I didnt due to point number 3: Season with salt, sumac and chilli if using. The traditional filling I have seen used consists of chopped leafy greens such as Swiss chard sauted in a pan first with onions and some chopped walnuts or chickpeas (walnuts are more expensive so chickpeas are used more frequently); the filling gets doused with sumac which is everywhere in the mountains and gets harvested wild, dried and ground by local folks for their yearly mouneh(pantry supplies). Ive replaced quinoa for bulgur in salads, it might also work for this recipe. Here is the link: http://www.maysmartallergyfree.co.uk/scrapbook/millet-the-super-grain. Add some oil, butter, or lamb fat on top of the kibbeh if desired. Last updated: Aug 15, 2022 2 min read. The kibbeh will shrink a bit once it cooks. Lay the pumpkin kibbeh in a single layer in the frying pan. Add baharat spice and fry it off gently on a low heat, stirring the whole time. Absolutely wonderful! Mash all the ingredients together using a potato masher until there are no large pumpkin lumps. Season to taste with salt. Any recommendation for a specific soup that will work well, flavor wise, with this Kibbeh? It sounds delicious! Nigella seed and cardamom spiced pumpkin; Pasta with roasted Brussels sprouts and green pesto sauce. Does this one call for 2 cups bulgur cooked? Sudden changes in diet, including overfeeding, can sometimes result in digestive issues. We proudly stand by our product and are committed to providing safe, quality, best-in-class nutrition you can trust. Taste and adjust seasonings as needed before turning off the heat. It took me several minutes of study to figure out what you did but I never figured out why. I ended up adding some flour and bread crumbs to get the right dough consistency. Price:Per Pack Packing:350g (12 Pcs per Pack) Status:Raw Frozen Shelf Life:9 months Origin:UAE Brand:Abela & Co Culinary Solutions Ingredients Pumpkin, Burghul, Onion, Corn Oil, Sp I baked for a total of 40 minutes, turning twice. Zghertewiyeh with Fat. Mix the onion, dried coriander, black pepper, cumin, paprika and salt in an electric mixer. Its satisfying mix of savory and sweet lends itself well to all kinds of delights, like this easy-to-make, even-easier-to-enjoy cinnamon roll treat, using Trader Joe's Organic Jumbo Cinnamon Rolls with Vanilla Icing.The addition of bright, fruity Organic Reduced Sugar Strawberry Preserves and salty, flavorful Creamy Salted . Great recipe. Ready-Food, To Cook. Grate the onion and add it to the mixture. Did it in a combi oven so that I could steam and roast sequentially. Add salt, baharat, cinnamon and pumpkin and mix well. Cover and turn the slow cooker to high. ASSEMBLY They did crumble easily in the hand when eating, but the taste is superb! Substitute dried basil in lieu of fresh basil. Remove the skins and place the warm pumpkin flesh into a large mixing bowl. So glad youre enjoying my blog an recipes The dough can be eaten on its own but it will taste nothing like kibbeh nayyeh Im afraid! Alternatively, cook in the air-fryer for 15 minutes onn 200. Make the lamb mixture in to one ball and cut in to approximately half. Boil the pumpkins for about 3o minutes, or until easily pierced by a fork. Pour 1 cup of boiling water over bulgur wheat and immediately cover the bowl with an upside down plate. Serving up amazing food, Maroush - Earl's Court sits in the heart of Earl's Court. Heat a Kuzhi Paniyaram on medium heat, take the kibbeh out from the freezer. Read More, Copyright 2022 Feast Design Co. | Privacy policy. Required fields are marked *. If its too wet add in a little more bulgur or even some breadcrumbs would do the trick. For the stuffing, saut the onions and garlic on medium heat the olive oil for 5-8 minutes until softened. Unique recipe idea. Combine the lamb, quinoa, and allspice, using your hands (like meatloaf). Cut all the way through the kibbeh horizontally and vertically once. This is called kamouneh ( cumin fusion). Traditionally, kibbeh is made with an outer dough that includes mince meat, bulgar, a bit of flour and mixed spices. Mix the pumpkin with the water and bulgur. Required fields are marked *. Freeze the assembled kibbeh (pre-baked without oil) for up to 4 months. Sea salt and black pepper to taste. Make the Coarse Kibbeh Stuffing. Make sure there are no gaps in the shell as otherwise the kibbeh may burst during frying. Main Dish, Whole Grain/Bulgur/Rice, Vegan. Support your pups heart health with these mixers. Bake in the oven at 400 (205 ) for about 40 minutes to 1 hour. This is a very interesting recipe, but it is not detailed enough. I always love variations in food. For the filling: 1 Tbsp (or more to taste) of sumac, 1 tsp salt, a pinch of sugar and 1 Tbsp of pomegranate molasses, 1 cup plain Greek or Bulgarian style yogurt if possible (or Lebanese-style of course). Hi Monica totally you could prepare one day ahead. Great recipe. Your email address will not be published. Use fine bulgur or the texture of the dough will be gritty. Add the lemon and orange zests. Hi Joyce! Which was really too bad because I love the site! Dip your hands into ice water and spread half of the meat mixture into a greased 9" x 13" baking dish (or equivalent). Itd be great if you could add some step-by-step pictures or a video of the whole process. +1/2 cup per each additional 10 lbs of body weight, Wholesome grains include oatmeal, pearled barley, and quinoa. Stuffed Kibbeh Tray 1000g. Responsibly sourced and never any added hormones or antibiotics. They also crisped up nicely & held the shape with no cracks/breakage. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I am Joumana Accad and was born and raised in Beirut. Please refer to the feeding chart below as an initial recommendation and adjust food amount as needed to reach desired weight goal. Super super healthy kibbeh is unheard off- so thanks for reinventing the wheel in this one , I make this recipe all the time I make it likeeps a big delicious kibbeh brownie or I make them into footballs and fry or bake them. Add the cooled quinoa, a couple of ice cubes, and the remaining meat to the food processor. Combine the onion with the allspice, cinnamon, cumin and salt in a food processor until finely chopped. BAKING Preheat the oven to 180 C / 356 F. Arrange the kibbeh on a tray lined with baking paper. My infamous Pumpkin Kibbeh recipe, new, improved and served as appetiser-friendly bites! Knead it all well with your hands until you obtain a pliable dough. I made this yesterday and it was delicious! In two small saucepans, cook the quinoa and lentils according to instructions. Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. After making it to Abu Dhabi and Kuwait, Youmna's products travelled all the way to Qatar last October and are now available at Dekanet Beirut to give Lebanese expats a taste of home! To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. I cant eat wheat, though I have successfully used buckwheat instead of bulgur in the past, I think it would work here too, it has a similar texture to bulgur. Is there any significance to the 7 pointed design of the cuts? If you are after a straightforward Christmas cente, If you are looking for a #christmasdessert look no, While I'm beavering away on a new, easy (and chees, Anyone else on a #mincepie making (or just eating), On the blog a new festive recipe for #veganpate to, You know what you need to combat that chilly feeli, I've fallen into a cookie baking sinkhole the past, I don't know about you, but today is a pierogi mak, Who else is in urgent need of comfort today? Repeat until the bulgur mixture is used up. I just boil the quinoa with water for 15 minutes, then strain it. Ive been looking for this recipe for quite some time! 4-6 servings Prep Time: 2 hours Cook Time: 20 minutes Ingredients 1 medium-size pumpkin, about 4 lbs (to yield 3 cups of cooked pumpkin pulp), baked whole in a 350F oven for one hour or until soft 2 large red or yellow onions, peeled and chopped fine (divided between the kibbeh and the stuffing) 1 1/4 cup bulgur extra fine #1 (yellow or brown) Can I prepare the kibbeh mixture one day before serving? Let cook 4 - 6 hours on high, 6 - 8 hours on low. Mix quinoa, pumpkin, eggs and sea salt in large bowl. To make the filling: In a small bowl, whisk olive oil and tomato paste until well incorporated. Add to cart. Love how the flavors melded. Serve with cucumber yogurt, tarator sauce, or mint cabbage salad. In each half, you'll see some water; pour it in a large bowl. Divide the dough in half and apply the one half evenly at the bottom. The taste was great! I bet theyd be great that way! Turn off the stove and add the pomegranate molasses. Step 3. 250g ground rice (not rice flour) Add the flour and knead one more time to create a malleable dough In a skillet, add the onions and olive oil. If you have excess filling, dont worry. 1) 2 (15 ounce) cans pumpkin (not pumpkin pie mix) or 2 small pumpkins, cooked and strained 1 cup grated onion cup whole wheat or all-purpose flour 1 teaspoon allspice 1 teaspoons salt For the Filling PB&J doesn't just have to be relegated to the realm of sandwiches. If it's too "wet" add in a little more bulgur or even some breadcrumbs would do the trick. The Salt and Sweet Kitchen- Lebanese Recipes. 1 medium-size pumpkin, about 4 lbs (to yield 3 cups of cooked pumpkin pulp), baked whole in a 350F oven for one hour or until soft, 2 large red or yellow onions, peeled and chopped fine (divided between the kibbeh and the stuffing), 1 1/4 cup bulgur extra fine #1 (yellow or brown), 1 large bunch kale (or Swiss chard or other greens of your choice), 1 cup (or more) of toasted or raw nuts (toasted or fried would taste richer), such as pine nuts, chopped walnuts or pumpkin seeds, 3/4 cup all-purpose flour (as needed, if the dough is too wet or loose); can substitute breadcrumbs or semolina flour, 3/4 cup olive oil or clarified butter or ghee melted. It's also stuffed with spiced mince meat (yes, more meat!) For kibbeh place the two halves of the pumpkin in a roasting tray, skin side down, and roast for about 25 minutes until completely soft. Enjoy these pumpkin kibbeh bites as a tasty afternoon snack or serve as an appetiser with some hummus, labneh and garlic paste for a complete authentic experience. Taste a bit and adjust the seasoning if necessary To assemble the pumpkin kibbeh Add some vegetable oil to a small bowl (for dipping your hands into to avoid sticking) and position on the table. Your standard tahini sauce was perfect as a topping. Working in batches, fry the kibbeh until browned, approx. I recently discovered your blog and Im excited Ill be able to eat all my favorite foods I grew up with! The ice keeps the meat mixture cool when it blends. But thats another story, for another time. Healthy fall side dish. Wow this looks so lovely, and your story is also very interesting !! So daunting was the demand that I often had to relegate orders to the next day and enlist the help of my mother more than a handful of times.Needless to say, I had my work cut out for me. maple syrup, red quinoa, olive oil, pumpkin, sea salt, extra-virgin olive oil and 5 more Pumpkin Quinoa Chili and Halloween Treats Baking and Cooking, A Tale of Two Loves cinnamon, garlic, sour cream, oregano, cooked pumpkin, cayenne pepper and 13 more One way to test it is to insert a knife and see if it goes in easily. Add the seasoning and our, mix, and chill in the refrigerator for at least one hour. Fry them for about 2-3 minutes on one side, then flip them onto the other side with a fork and fry for another 2-3 minutes, or until golden brown. Pumpkin kibbeh ranks very high on my all-time favorite dishes and if you haven't tried it yet, I highly recommend that you do! Hi Nikki! Tip: The quinoa meat mixture is a little stickier than bulgar wheat kibbeh. Oct 13, 2020 - Kibbeh is one of the most recognizable Middle Eastern dishes. Saut the garlic, onion and chilli until soft. Have I mentioned it goes great with a tahini dipping sauce? Authentic Lebanese Cuisine from mahaslebanesecuisine.com . Blend the quinoa and meat. Instructions. Stuffed Kibbeh Bites. Just finished eating these. E mais: sem trigo. The guests went nuts for it at our party.We made a huge vat of it. Source: EatingWell Magazine, September/October 2018. Add the finely chopped onion, cayenne pepper, salt, spices and mix. Dip your hands into ice water and spread half of the meat mixture into a greased 9" x 13" baking dish (or equivalent). Always introduce any new food by slowly mixing with your current diet for the first 7-10 days, increasing the amount of Stella & Chewy's while decreasing the amount of the other brand. 4. I'm so happy to hear that you liked them and that they brought back nice food memories for you! For immediate inquiries, please reach out to our Customer Service team at info@stellaandchewys.com. Step 3 and toasted pine nuts with labne. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Oh, and another thing about this Pumpkin Kibbeh? Ready-Food, To . Adding the bulgar and flour to the meat creates a unique . Step 4: Day 10. Quick view. Vegan; . Set aside lots of time (more than the 55 mins quoted) for cooking and expect lots of cleanup I must make these! vegan, kibbeh, pumpkin, Vegan Kibbe, bulgur, lebanese food, Photography and Content Copyright Joumana Accad, Taste of Beirut 2022. Tip: The quinoa meat mixture is a little stickier than bulgar wheat kibbeh. Thanks. Add the quinoa and ground meat mixture to the bowl. This is normal. Required fields are marked *. If you can't find baharat spice, dry toast 1 tablespoon black peppercorns, 1teaspoons each of cumin and coriander seeds, 1 small quill cinnamon and 3 cloves then grind in a spice grinder. Kibbeh is freezer-friendly; just assemble the dish without baking it. Beef, lamb meal, oatmeal, pearled barley, pork meal, beef liver, beef fat (preserved with mixed tocopherols), pumpkin, quinoa, natural vegetable flavor, beef kidney, beef tripe, beef bone, sunflower oil, flaxseed, salmon oil, coconut flour, salt, pumpkin seed, organic cranberries, organic spinach, organic beets, organic carrots, organic squash, organic blueberries, inulin (from chicory root), thyme, sage, rosemary extract, tocopherols (preservative), dried kelp, choline chloride, potassium chloride, taurine, calcium carbonate, zinc proteinate, iron proteinate, copper proteinate, manganese proteinate, sodium selenite, calcium iodate, vitamin E supplement, thiamine mononitrate, niacin supplement, d-calcium pantothenate, riboflavin supplement, vitamin A supplement, vitamin D3 supplement, vitamin B12 supplement, pyridoxine hydrochloride, folic acid, dried Pediococcus acidilactici fermentation product, dried Lactobacillus acidophilus fermentation product, dried Bifidobacterium longum fermentation product, dried Bacillus coagulans fermentation product. We also have a saucy newsletter. Cover the bowl with a kitchen towel and place in the fridge for 30 minutes. Scoop the pumpkin flesh and discard the skin. All photos and content are copyright protected. Combine the pumpkin, bulgur, spices, flax and olive oil in a large bowl and mix thoroughly. Am planning on making it this Friday for dinner with friends. [] There is never a trip to Jerusalem when I do not stop at Morduchs in Mahane Yehudah, where I eat kibbeh and all kinds of stuffed [], Your email address will not be published. When Im making this in a hurry I stick with easy rounded oval shapes instead. I used sunflower oil, but many people swear by rapeseed oil, coconut oil or even olive oil so up to you. In Lebanese cuisine, quinoa can be substituted for bulgar wheat in kibbeh and tabouli. Z ghertewiyeh with Beef & Nuts. Barbacoa. Combine the pumpkin, bulgur, spices, flax and olive oil in a large bowl and mix thoroughly. I also made your tahini (YUM!). Set aside. Notify me of follow-up comments by email. I live alone in a tiny flat in Hong Kong with very limited kitchen space but found the effort well worth it. I completed high school in France and moved to the US in 1979. I agree with the comments made by Jelly and Tania. Add the bulgur to the water. Finely chop the marjoram and basil, finely grate the onion, and add to the mixture. Prepare your baking pan by adding 1 Tablespoon of olive oil and arranging the sliced onion pieces in a single layer on the bottom of the pan. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. If it starts sizzling immediately, the oil is ready), lower a few kibbeh balls (make sure they have plenty of space in between them) into the hot oil. Ingredients Produce 1/4 cupChickpeas, cooked 1/2 tspChilli, hot 2 tbspCoriander or parsley, fresh 1/2Onion 1 heaped cupPumpkin cubes, baked 1Red onion, small 1 heaped tbspSultanas Condiments 1 tspSumac or lemon juice Pasta & grains 200 gBulgur wheat, fine Spiced sweet potato and crispy tofu cubes; Spicy puy lentils, grilled vegetables with . These were way too advanced for my lebanese partner and I and they turned out disastrously when we tried to serve them at Thanksgiving dinner. Once cold, peel them and squeeze them, by hand. Using wet hands, smooth the kibbeh layer. Ten minutes to steam a 1.5 lb head then 30 minutes at 450F/230C with low fan speed after brushing with a little olive oil. Will post a recipe on the balls soon. Im Syrian and have been vegan for almost 2 years now Can the dough be eaten like kibbeh nayyeh? Add the lean beef to the mixture along with salt and 7 Spice to season the beef. Wow! Measure out the quinoa and rinse with water and put aside. Sudden changes in diet, including overfeeding, can sometimes result in digestive issues. This delicious blend of pureed pumpkin, bulgur, onion and spices with a lemony spinach and onion filling is one of the many versions in the great Lebanese kibbeh tradition. I'm so pleased to hear that! Place the pumpkin whole in a preheated 350F oven on a baking sheet and bake it for one hour or until it gets soft and cooked. Store baked kibbeh in the fridge for up to 4 days. Start by steaming the pumpkin and pureeing in a food processor. Hi Petra! I would make a thicker crust and try upping the flax/pumpkin for more moisture/hold perhaps? It was really great to find your article. Thank you! Place the cubed potatoes in a pot, add water and cook over high heat. If you would rather bake your kibbeh than fry them, I found that adding a tablespoon or two of. Your email address will not be published. Store it in the freezer covered for up to 4 months. I lived in the Middle East many years ago (pre vegan) and adored kibbeh, so was keen to try these. I cut the pumpkin and the butternut squash into wedges and roasted them the day before I prepared the kibbeh. kibbeh is also good with soup. Apply the second half (flatten lumps of dough and apply them onto the filling side by side). Feel free to use it if you have some or replace it with a squeeze of lemon or lime. Or 2 cups dry? Hey, these look delicious and I want to make them as a healthy version of kibbeh. Score the kibbeh and press to form a tiny hole in the middle (you can insert the tip of the pumpkin or some other veggie like a bell pepper in the hole for decorative purposes). Instructions. Shape the kibbeh into walnut-size balls and then deep-fry in the hot oil until light gold all over. Very nice design. Place the sweet potatoes and pumpkin (one large piece weighing about 1/2 pound) on a pan, add about 1 1/2 cup of water and bake for about 40 minutes in a 350F oven until they are tender (pierce with a fork to check). But it also has minced meat in it, maybe flax egg would do the trick?? Add in the chopped tomato followed by the spinach and stir through along with the sumac, lemon juice and salt and pepper to taste. Stuffed Pumpkin Kibbeh Tray 600g. A vegetarian substitute to the famous Lebanese delicacy. Weight: 600 g: 12 in stock. -if I made this again I would use chickpeas or veggie ground round for the filling, as it was very hard to form the balls around the bulky chickpeas (and veggie ground round would be more authentic in flavour and texture). Crude protein, crude fat, crude fiber and moisture are listed on an as-fed basis. Type what you are looking for above and press ENTER. While the potatoes are cooking, prepare the bulgur wheat by soaking it in lukewarm water for 20 minutes, then drain it in a sieve and let all excess water drip away. As Im a massive pumpkin aficionado, I had to get one, I couldnt help myself. Get a bowl with water and ice ready. It appears around Fall when all the farmers display their various pumpkins on the side of the roads, and is also made when fasting is in order. -this recipe uses a billion pots and bowls and makes a huge mess! Add some flour gradually to the dough if it feels too wet and stir gently to combine. 1 1/2 pounds pumpkin or butternut squash, peeled and cut up 1 small onion 1 1/3 cup fine bulgur wheat 1 teaspoon salt 1 teaspoon black pepper 1/3 cup all-purpose flour vegetable oil, for deep-frying Stuffing 1 small onion, peeled and quartered oil, for frying 1 1/2 teaspoon 7 spice 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon Aleppo Pepper In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring. Fill any holes with extra mixture and smooth the surface of the ball with wet fingers. Drain and transfer to a large bowl. Filed Under: Recipes, Sides and Snacks Tagged With: pumpkin kibbeh, Ramadan, vegan Ramadan. Use chopped frozen spinach or fresh. Knead well to form the dough. I am the mother of two grown children and a former school teacher, pastry chef, caterer and translator. Instructions. Please do not use our photos without prior written permission. It's three-layer stuffed kibbeh made with minced beef, tender quinoa, onion, allspice, Lebanese seven spice, fresh mint, fresh basil, pinenuts, and pomegranate molasses. Five, six, and eight seem natural, but a seven pointed star? The kibbeh and quinoa meat mixture form the top and bottom layer of the stuffed quinoa kibbeh. It took me a few goes to get the balance of flavours right, but I am really pleased with how these crispy beauties turned out. Take a heaping tablespoonful or so of the bulgur mixture and flatten in your palm. Pumpkin kibbeh - Lazy Cat Kitchen Find this Pin and more on thanksgiving.by Caitlin Henning. They were still crumbly, but better. Mix it with your hands. Add baked pumpkin, chickpeas, walnuts, sultanas and a splash of water. They look delicious! Take a spoon of the shell mixture and mould it into a shell against your left hand with your right hand (unless you are left-handed). Cut the horizontal and vertical lines fully to the bottom. Carnitas. Serve hot or at room temperature with yogurt, (or tzatziki) and Mediterranean salads. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. I had assumed it was cooked, but my kibbehs never really firmed up (I ended up cooking for 40 minutes and they got crispy on the outside but mushy on the inside) and I also ended up with a TON of stuffing left over, so Im wondering if it was supposed to be 2 cups before cooking. Finally, a gluten free kibbeh recipe that actually works. Each piece of kibble is coated in irresistible freeze-dried raw. Divide mixture into 1/4 cup portions. he, he, I would say so, but a small pot rather than a pan is better for this kind of frying :). Dip your hands in water when the kibbeh starts sticking to your hands. Blend until it's well combined without any large chunks of onions. As withany recipe that has been tried and tested countless times, there have undoubtedly been modifications made along the way. Heat up 2 tablespoons of oil in a heavy bottom frying pan. Pumpkin Kibbeh has many different stuffing mixtures. Chef's knife and cutting board to prep the onion, Small stovetop pot with a lid to prepare the quinoa, Non-stick skillet to make the kibbeh stuffing, Food processor to make the quinoa kibbeh meat mixture. Spices: 1 tsp each of cumin powder, ground coriander, cinnamon, paprika + a tsp of all spice. Quinoa kibbeh is more sticky than bulgar wheat kibbeh, making it difficult to shape. . Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. I know this might sounds strange and weird questions but I never really try to fry anything ball shapedhow much oil should I have in pan and what kind is best for frying? Boil the pumpkins in a pot and put them in the strainer. Finally, mix in the chopped herbs. also, i have subbed brown rice or barley instead of bulgur, which results in a different texture but is still very tasty. Notes Quibe de Quinoa/ Quinoa Kibbeh. Guaranteed probiotics and strong levels of glucosamine & chondroitin with added taurine. You will get around 20 to 22 patties. Once browned, season with salt and pepper, allspice and cinnamon and continue cooking until tender, 4 more minutes. -both the bulgur and chickpea mix need a lot of salt (I foolishly interpreted to taste to mean a sprinkle) We want to eat healthier, but we love some good kibbeh. I love how this quinoa kibbeh tastes similar to traditional bulgar wheat kibbeh, but it's gluten-free! Your email address will not be published. it is full of flavors and freezer friendly. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. is there any alternative to frying? Blend until the beef is well incorporated with the bulgur mixture. Cover; let mixture stand for 5 minutes. Add of the minced meat, fresh basil, fresh mint, onion, spices, dried mint, and salt to the food processor. Spread the meat and pinenut stuffing into an even layer. Start making the filling whilst waiting. You should have a mixture that can be easily moulded and is not too crumbly. Youmna's. 5.750 KWD. Optimal feeding amounts may vary with age, size, breed, and activity level. Mix in grated onion, basil, orange and lemon zest, marjoram and 1 1/4 teaspoons salt. Instead of adding a shredded onion to the kibbeh mixture, try adding some powdered onion (about 1 or 2 tablespoons). My name Lilian, but my friends call me Lily. Quinoa is an excellent substitution for bulgar wheat. Put the lamb in to a large mixing bowl and add 2 shakes of allspice (less than 1/8 tsp). Page 229 of 421 for Find 1000s of simple, delicious recipes with easy step by step instructions, videos, photographs and guides to make everyday cooking easy. Gently oven baked for a less processed dry food. Cooked quinoa is an excellent substitute for bulgar wheat. I am, As it's less than a month till #christmas so I've, 1 heaped cup of baked pumpkin cubes (approx. Be mindful of not overcrowding the pan so the balls cook evenly. Serve immediately with the tahini-yogurt sauce on the side or simply some quartered lemons to squeeze on top of the warm. Fry the Kibbeh. I think after a few more tries (and without the stress of Thanksgiving family dinner) I could probably master this recipe, but it was too time consuming and messy for me to give it another chance. Once ground, add teaspoon freshly grated nutmeg, teaspoon each ground cardamom and ground allspice. Place the mixture in the fridge to cool down and firm up for a couple of hours. Once you get a compact shell, place a teaspoon of the filling mixture in the middle and mould the dough around it. Mix the meat mixture with a few ice cubes. Preheat oven to 400F. Turn off the oven, let them cool, peel them and cut into chunks; transfer both to a bowl, mash the pulp of both . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Great substitute for bulgar wheat. Make the top layer of the kibbeh mixture by spooning the kibbeh onto the stuffing. Now its time to assemble. Directions: Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur and kibbeh spice. To make the stung, heat the oil in a heavy-bottomed saucepan and saut the onion until brown and soft. They were fabulous. Detailed nutritional information will be added in the near future. x Ania. Sift 5 heaping tablespoons of whole wheat flour into the pumpkin mix and add 2 pinches of salt, 2 pinches of black pepper, and 1 pinch of freshly ground nutmeg. filmed by thepla. To make the kibbeh dough: In a large bowl, combine bulgur wheat and boiling water. In a medium pot, add the pumpkin chucks, water, and a pinch of salt. Roast for 30-40 minutes or until a knife easily pierces the flesh. today's recipe is my latest version of pumpkin burghul kibbeh in-tray with a healthy filling. Place in a large bowl. It kind of changed my life in ways I never thought possible. Prepare kibbeh mixture: Begin by peeling the pumpkin and cutting it into 2 inch cubes. Spoon the kibbeh stuffing evenly on top of the kibbeh base. It contains almost 3 times as much fiber as brown rice and twice as much as quinoa. They came out darker, with a crispy outside, A nice addition and we will be making these regularly. Joan Nathans 15 favorite Jewish foods The Jewish Light, Joan Nathans 15 favorite Jewish foods - Edmonton Jewish News, Mezes and More: 15 Vegan Mediterranean Recipes for Summer Vegan simplicity, Mediterranean Vegetable and Chickpea Stew, Garlic and Herb Air-Fryer Roasted Chickpeas, 1.5 cup steamed and pureed pumpkin OR butternut squash, 1.5 tbsp olive oil (or cooking oil of choice. I just found your blog and love the looks and description of your foods! Step 2. Place in a baking tray, season with salt and drizzle with olive oil. Scoop half of the kibbeh mixture into the baking dish. All the recipes Ive seen incorporate pumpkin pure into the shell dough, but I wanted a more decisive pumpkin flavour so I added chopped pumpkin (together with chickpeas) to the filling instead. Can you soak it 20 min and squeeze water out and than use it? oil to rub on top of kibbeh before baking. So glad you enjoyed the recipe! Add the onion mixture, burghul and flour to the pumpkin and mix them by hand until they become a smooth paste. dough. Once the water starts boiling, reduce heat to low and cover up. Scoop the seasoned meat mixture into a bowl. It was extremely challenging (especially given that I was only in my second year of post-graduation full-time work at the time) but also incredibly rewarding. Growing-up in Beirut I never knew about it, and only discovered it when I moved to the Chouf Mountains and became familiar with the local folks and their cuisine. With regards to the spinach youd have to use a hefty amount of fresh spinach to make up the same amount that a frozen bag gives you but theres no reason you cant if you have access to it relatively cheaply. I need to try them in the air fryer. Stuffed Quinoa Kibbeh Tray. The next morning, I had no trouble forming & stuffing the kibbeh. 1 flax egg (1 tbsp ground flaxseed + 2-3 tbsp of warm water, mixed until gelled) Add the chickpeas (along with a little water if you feel the mixture getting dry although this shouldnt be the case if youre using frozen spinach as it will release its own water) and allow to simmer on low heat. Learn how your comment data is processed. Cook the filling: panfry the onions (leave about 1/2 cup for the kibbeh) in some olive oil until browned or at least golden and add the chopped kale and stir fry until the kale softens; if necessary, add a couple tablespoons of water. Ive found that a mix of wholewheat and regular bulgur also works nicely. Pumpkin Kibbeh Difficulty Moderate Cook Time 30 mins YIELDS 8 to 10 INGREDIENTS For the Kibbeh Dough 2 cups fine bulgur (No. Unless you managed to buy extra fine bulgur wheat, I found that it is really helpful to give rehydrated bulgur wheat a good whizz in my food processor before combining it with other ingredients. Also, I really love this version with fresh basil and fresh mint added to the meat mixture. Of all the dishes I had on offer the pumpkin kibbeh was by far the most popular, with a few regular customers ordering it several times throughout the month. Add the spinach and chickpeas, and saut for several minutes. Thank you! Thank you for sharing my all time favorite kibbeh from my childhood in Lebanon. Space them on a baking tray and bake for about 40 mins, or until golden brown. Transfer the cooked pumpkin onto a cutting board and start chopping it up, keeping the seeds on one side and the pulp on the other. Place quinoa and water in a small saucepan over high heat and bring to a boil. Shaping the little kibbeh nuggets into perfect ovals with pinched pointed edges is an acquired skill that admittedly takes a lot long time to master. Kibbeh reheats well in the microwave. Heat a few inches of vegetable oil in a deep pot or skillet until hot. So today, I give you the treasured recipe for the new and improved, but still outstanding, Pumpkin Kibbeh 2.0. Wet your hands. Hope you'll like them! Let the filling cool down. Add to wishlist. Assembling can be tricky but wearing thin rubber gloves and a bowl of water at hand helps. Hope you'll make them :) Ania, Join our mailing list and we we will let you know when we publish a new recipe. Make the kibbeh stuffing by frying the chopped onions in butter or oil. Grease a 9" x 13" baking dish. Transfer the pulp onto a bowl and mash a bit. Cook for a few minutes until all the flavours come together well and the water cooks out. Freeze the pumpkin kibbeh in the refrigerator for 10 minutes. Toss the eggplant, zucchini, carrots, and the minced garlic together with olive oil, salt, and pepper. Serve this recipe with cucumber mint yogurt or plain homemade yogurt. Here are some notes on the ingredients: See the recipe card at the bottom of the post for quantities. When cool enough to handle, knead well to combine. Cover it with a plate and let it sit for 20 minutes. This step makes it much easier to mould the dough into kibbeh shells afterwards, especially when it comes to medium and large size bulgur wheat. 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