Pairs well with Vegetarian Meatless Kibbeh
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Vegetarian Meatless Kibbeh
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A quick, light, and clean vegetarian kibbeh made without meat, using bulgur, mashed potatoes, and simple spices. This recipe is budget-friendly and easy to prepare with common household ingredients.
00:30:00 total
Serves 4
easy
Main Various
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Ingredients
- fine bulgur - 1 cup (1 cup, soaked in water)
- water - watch the video to see (to soak bulgur)
- tomato paste - 3 tablespoons (3 tablespoons)
- sweet pepper - 1/2 teaspoon (about 1/2 teaspoon)
- salt - 1/4 teaspoon (1/4 teaspoon)
- black pepper - 1/2 teaspoon (about 1/2 teaspoon)
- boiled potatoes - watch the video to see (mashed, quantity to combine with bulgur)
- pepper molasses - 1/2 teaspoon (about 1/2 teaspoon)
- dried coriander - 1/2 teaspoon (about 1/2 teaspoon)
- hot red pepper (powder) - 1/4 teaspoon (about 1/4 teaspoon)
- flour - 1 tablespoon (about 1 tablespoon, to bind mixture)
- olive oil - watch the video to see (for frying)
- fresh coriander - watch the video to see (for garnish)
Instructions
- Soak Bulgur: Wash the fine bulgur and soak it in water until softened.
- Prepare Tomato Paste Mixture: In a pot on the stove, add 3 tablespoons of tomato paste, 1/2 teaspoon sweet pepper, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- Mash Potatoes: Boil potatoes until hot and mash them well. You can use a fork or potato masher.
- Combine Ingredients: In a mixing bowl, combine the soaked bulgur, mashed potatoes, and the tomato paste mixture. Add 1/2 teaspoon pepper molasses, 1/2 teaspoon dried coriander, 1/4 teaspoon hot red pepper powder, and 1 tablespoon flour to bind. Knead gently until the mixture comes together.
- Shape Kibbeh: Take small portions of the mixture and shape them into small kibbeh balls or patties.
- Cook Kibbeh: Heat olive oil in a frying pan. Fry the kibbeh pieces until golden and cooked through, or alternatively, boil them in water for about 15 minutes until cooked.
- Serve: Garnish with fresh coriander and serve warm. Optionally, serve with sauce.
