Bulgur

Fatima’s Vegetarian Kibbeh

July  7, 2020
Photo by CARE
Author Notes

Customize the filling to taste: Swap in other vegetables, mushrooms or plant-based protein. You can also freeze the kibbeh to fry at a later time. Leave the stuffed kibbeh on the baking sheet in the freezer until frozen solid, about 2 hours, then transfer to a freezer safe container and keep up to 6 months. Serve kibbeh hot with lemon-tahini or tzatziki sauce. —Leah Kirts

  • Prep time 1 hour 30 minutes
  • Cook time 45 minutes
  • Makes about 28 pieces
Ingredients
  • Shell
  • 2 cups bulgur wheat
  • 4 cups room-temperature water
  • 1 cup whole walnuts
  • 1/2 cup vegetable oil
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried marjoram
  • 1 teaspoon pomegranate molasses
  • 1/2 teaspoon freshly cracked black pepper
  • Zest of half a lemon
  • 1 cup all-purpose flour
  • Filling
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium white onion, finely diced (about ½ cup)
  • 2 small white or red potatoes, finely diced (about 1 ½ cups)
  • 1 medium carrot, peeled and finely diced (about ⅔ cup)
  • 1 cup frozen peas
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked ground pepper
  • Vegetable oil, for frying
In This Recipe
Directions
  1. Shell
  2. Combine the bulgur and water and let soak until grains appear fluffy, about 30 minutes.
  3. Drain the bulgur in a mesh strainer or a dish towel, squeezing out all of the liquid. Add the bulgur to a food processor along with all remaining shell ingredients, except for the flour. Process until ingredients are smooth and hold together in a soft paste. If the paste is dry, add cold water 1 teaspoon at a time until it binds together.
  4. Transfer mixture to a large bowl, add the flour, and mix with your hands. Once combined, cover and let the shell dough rest in the fridge until ready to assemble.
  1. Filling
  2. Heat the oil in a skillet set over medium heat, and sauté the onions until translucent. Add the potatoes and carrots. Cook until tender, about 15 minutes. Stir in the frozen peas and cook until heated through, about 2 minutes. Add cumin and season to taste with salt and pepper. Remove from heat.
  3. Lightly grease or line a baking sheet with parchment paper.
  4. Take the shell dough out of the fridge. Scoop 2 tablespoons of the dough into the palm of your hand. With your other hand, press the paste into a concave oval-shaped disc, dipping your fingers in cold water to prevent the dough from sticking.
  5. Stuff the shell with 1 tablespoon filling, then fold over itself and carefully mold into an oval. Gently pinch the ends of the kibbeh into a soft point. Place the stuffed kibbeh on the prepared baking sheet. Repeat until you have used all of the shell dough and filling—you should get around 28 pieces. Place the stuffed kibbeh in the freezer to set up for about 10 minutes before frying.
  6. While the kibbeh is chilling, heat at least 2 inches of vegetable oil in a tall pot or Dutch oven over medium-high heat to 350F. When the oil is ready, deep fry the kibbeh in batches, taking care not to overcrowd the pot. Fry until golden brown, about 1-2 minutes on each side. Drain kibbeh on a wire rack or paper-towel-lined plate. Serve hot.

See Reviews

See what other Food52ers are saying.

Review