Vegan Kibbeh Stuffed with Green Vegetables

Kibbeh is an Authentic Lebanese recipe, This version is a vegetarian kibbeh, oven baked, made with bulgur and stuffed with walnuts, onion, chard and purslane.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, put the bulgur and the water on medium heat, add cumin and salt, cover it and let it cook for 10 minutes.

Step 2

Turn off the fire and it cook with its own steam, keep it aside until cool enough to handle.

Step 3

In a large bowl, put the bulgur, mix thoroughly. You should have a mixture like a dough that can be easily moulded but not too crumbly. If it’s too wet add in a little more bulgur.

Step 4

Place the dough in the fridge to cool down and firm up for a couple of hours.

Step 5

In a saucepan, heat the olive oil and fry the onions for 5 minutes, then add the chickpeas, chard, green thyme, purslane and sauté until the ingredients gets soften.

Step 6

Add walnuts, season with salt, seven spices and sumac, then pour in the lemon juice and stir the ingredients for 5 minutes. Remove the filling of stove, then set it aside until it cool down.

Step 7

Take out the dough from the fridge, divide and shape it into medium-sized balls, then wet your hands with water and with your index finger, make a hole in the center of each ball.

Step 8

Fill all the balls with a tablespoon of the filling, then seal the top. (If you see any cracks in the balls, you may wet your hand and seal it).

Step 9

Cover the Kibbeh with wet towel or cloth and keep it cover to prevent drying out while working.

Step 10

Place the kibbeh on a lined baking sheet and brush with some olive oil. Bake for 25-30 minutes or until golden brown, flipping once in between to ensure even baking.

Step 11

Serve the kibbeh hot or warm.