Meatless Raw Kibbeh-Style Bulgur Patties
A vegetarian mixture of bulgur, potato, and onion with bold seasonings, kneaded and shaped by hand, then served cold.
A vegetarian kibbeh-style mixture made from bulgur, potato, onion, and bold seasonings, shaped by hand and served cold.
Like spiced bulgur patties.
Despite the name, this version contains no meat. It is usually kneaded into a paste and shaped by hand, with a strong, spicy flavor.
Ingredients
- 500 g fine brown bulgur
- 500 g fine white bulgur
- 1 liter and 1 cup cold water for soaking the bulgur
- 2 tablespoons dried coriander
- 1½ tablespoons salt
- 1 teaspoon black pepper
- 3 tablespoons red pepper paste
- 2 tablespoons tomato paste
- 1 cup pomegranate molasses
- 1 medium onion
- 3 medium boiled potatoes
- 7 garlic cloves
- 2 tablespoons dried basil or a bunch of fresh basil (habak)
- 2 tablespoons finely chopped parsley
Instructions
- Combine the fine brown bulgur and fine white bulgur in a bowl.
- Add the cold water to the bowl of bulgur to soak it, then leave for about 12 minutes until absorbed, without adding too much water.
- Lightly chop the basil with a knife before adding it.
- Mince the onion and garlic, then add the salt to them.
- Grind the bulgur with the onion, garlic, and salt in a grinder until the mixture is smooth and uniform.
- Add the dried coriander, black pepper, basil, parsley, red pepper paste, tomato paste, and pomegranate molasses to the bulgur mixture in the bowl.
- Grind the boiled potatoes with the mixture in the grinder until well combined.
- Knead the remaining ingredients together in the bowl until the kibbeh is uniform and soft.
- Shape the dough by hand into discs or balls, as desired.
- Brush the surface of the pieces with a little olive oil when serving.
- Serve the kibbeh cold with lettuce and lemon slices.