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Prep Time:3 hrsTotal Time:3 hrsServings:16Yield:32 kibbehJump to Nutrition Facts
Prep Time:3 hrsTotal Time:3 hrsServings:16Yield:32 kibbeh
Prep Time:3 hrs
Prep Time:
3 hrs
Total Time:3 hrs
Total Time:
Servings:16
Servings:
16
Yield:32 kibbeh
Yield:
32 kibbeh
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDough2 ¼poundspie pumpkin or butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups)1 ½cupsfine bulgur (see Tips)2tablespoonsall-purpose flour1mediumonion, grated¼cupfinely chopped fresh basilZest of 1 orangeZest of 1 lemon1teaspoonfinely chopped fresh marjoram1 ¼teaspoonssaltStuffing2tablespoonsdried chickpeas1tablespoonextra-virgin olive oil½mediumonion, finely chopped2cupslightly packed finely chopped sorrel, chard or kale1 ½teaspoonsground sumac (see Tips)½teaspoonsalt¼teaspoonbaharat spice blend (see Tips)12cupscanola or corn oil
Cook Mode(Keep screen awake)
Ingredients
Dough
2 ¼poundspie pumpkin or butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups)
1 ½cupsfine bulgur (see Tips)
2tablespoonsall-purpose flour
1mediumonion, grated
¼cupfinely chopped fresh basil
Zest of 1 orange
Zest of 1 lemon
1teaspoonfinely chopped fresh marjoram
1 ¼teaspoonssalt
Stuffing
2tablespoonsdried chickpeas
1tablespoonextra-virgin olive oil
½mediumonion, finely chopped
2cupslightly packed finely chopped sorrel, chard or kale
1 ½teaspoonsground sumac (see Tips)
½teaspoonsalt
¼teaspoonbaharat spice blend (see Tips)
12cupscanola or corn oil
Directions
To prepare dough: Bring a large pot of water to a boil over high heat. Add pumpkin (or squash) and cook until very tender, 20 to 25 minutes. Drain and transfer to a large bowl. Mash, then immediately add bulgur and flour; mix well. Mix in grated onion, basil, orange and lemon zest, marjoram and 1 1/4 teaspoons salt. When cool enough to handle, knead well to combine. Set aside.
To prepare stuffing: Meanwhile, drain the chickpeas, rub off the skins and break the chickpeas in half. Bring a small saucepan of water to a boil over high heat. Add the chickpeas and cook until tender, about 10 minutes. Drain.
Thoroughly dry the large pot. Add olive oil and heat over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Remove from heat and stir in the drained chickpeas, sumac, salt and baharat. Transfer to a bowl. Wash and dry the pot.
With wet hands, shape 2 tablespoons of the dough into a ball. Hold it in the palm of your left hand and use your right thumb to press into the center of the dough to make a little bowl. (See Tips.) Put about 1 teaspoon stuffing in the middle and close the dough over it. Shape the kibbeh like a football and smooth it with wet fingers. Place on a baking sheet. Repeat with the remaining dough and stuffing. After you have about half of the kibbeh shaped, heat canola (or corn) oil in the large pot over medium heat to 350 degrees F. (It takes about 20 minutes to heat the oil.) Continue shaping the kibbeh to make about 32 total.
Line a baking sheet with two layers of paper towels. You’re going to fry the kibbeh in 4 batches. Add one-fourth of them to the hot oil and cook, turning once or twice, until browned, 3 to 5 minutes. Transfer to the prepared baking sheet. Return the oil to 350 degrees F between batches. Serve the kibbeh at room temperature.
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Sumac: The ground tart red berries of the Mediterranean sumac bush add fruity, sour flavor. Use it up: Garnish hummus or baba ghanoush; add to a tomato and cucumber salad.
Baharat: A popular Middle Eastern spice blend whose flavor can range from sweet to floral to spicy. To make Lior Lev Sercarz’s Baharat Blend, combine: 2 1/2 Tbsp. allspice berries, toasted and ground; 2 Tbsp. ground ginger; 2 Tbsp. ground cinnamon, preferably Vietnamese; 2 Tbsp. rosebuds, ground; 1 tsp. black peppercorns, ground; 1 tsp. caraway seeds, toasted and ground. Use it up: Mix into ground lamb for burgers; sprinkle over tzatziki.
To shape kibbeh: With wet hands, shape 2 Tbsp. of dough into a ball. Place the ball in your hand. Press into the center of the dough with your thumb to make it a bowl. Put about 1 tsp. stuffing in the middle; close the dough over it. Shape the kibbeh into a football shape, smoothing with wet fingers.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)168Calories10gFat19gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
