Mushroom Kibbeh

One of my favorite Middle Eastern dish is Kibbeh. Kibbeh, is originally filled with ground beef, and is cooked in beet soup or butternut squash soup. I created my own vegan version, and I think it's fabulous!! It turned out beautifully and tastes delicious. It is a lot of work, I agree, but it's definitely worth it (especially when you make a large quantity, so you can freeze it.) The sauce I made was a bit too spicy for my kids, but if you like heat, then add another jalapeño. If you don't, then you can remove the jalapeño from my recipe. I personally like the kick, and that it compliments the dish perfectly.

The kibbeh is super healthy, loaded with veggies and healthy protein from the garbanzo bean flour.

It is not hard to make, but it is definitely time consuming. Take your time and enjoy the process.

When you hear the compliments you get, you'll know it was worth it.

 

Ingredients:

Dough:

2 cups bulgur 

2 1/2 cups boiling water

Salt

2 cups garbanzo bean flour

2 tablespoons olive oil

Filling:

Organic crimini mushrooms  8 oz / 227 g, chopped

Organic white mushrooms 8 oz / 227 g, chopped

2 small onions, chopped

1 clove of garlic, minced

1 tablespoon olive oil

Salt

Pepper

Sauce / Soup:

1 large leek, thinly chopped

10 mini carrots, chopped

1 teaspoon fresh ginger, grated

2 small red bell peppers, thinly chopped

1 jalapeño pepper, seedless, chopped

1 tablespoon olive oil

Salt

Pepper

1 tablespoon old bay

1 tablespoon sweet paprika

1 tablespoon agave

1 tablespoon organic white miso paste

4 cups water

 

Directions:

Dough:

In a mixing bowl add the bulgur, salt and the boiling water. Cover and let sit for about 15 minutes.

Then, add the garbanzo bean flour and olive oil. Mix with your hands to create a dough, then cover again and let it sit for about 45 minutes. 

In the meantime start preparing the filling:

Heat the olive oil in a nonstick pan, add chopped onions, garlic, salt and pepper. Saute for about 2-3 minutes then add the mushrooms, and a bit more salt and pepper. Saute until all the liquids have evaporated, and the mushrooms are tender.

Let it cool and set aside.

Sauce:

In a food processor, chop the leek and carrots first, together. Then, pour that mixture into the pan (preferably use a wide, deep pan with a lid) and add one tablespoon olive oil. Saute for about 5 minutes. Then, in the food processor again, add the ginger, red bell peppers, and jalapeño. Add this mixture into the sauteed leeks and carrots, and add salt and pepper. Saute for about 5 more minutes, then add old bay seasoning, paprika, agave, and miso paste. Saute for 1 more minute, while mixing constantly. You can add the water slowly, to release all the bits from the bottom of the pan. Then, add the rest of the water. Cover and lower to a simmer. Cook for at least 1/2 an hour. In the meantime start assembling the Kibbeh.

Take about a tablespoon of the dough, roll it into a ball, then wet your hands, and flatten the ball into a flat circle. Take about a tablespoon of the mushroom filling, and put it in the center of the circle. Gently close the sides of the dough into a ball again. Assemble all the balls and set on a working surface. When you are done preparing all of them, open the sauce lid and start adding them into the sauce. Shake the pan from time to time, so that the sauce will cover the balls all the way, and they will be able to absorb the flavors. Serve as is or on top of brown rice.

Estee RavivEntrees