Wednesday, December 11, 2013

Vegetarian Baked Kibbee - A Must Try!

This dish is simply amazing for vegetarians. Period. It is tasty, flavorful, full of nutrient rich ingredients, and doesn't sacrifice that "hearty meal feel" whatsoever. This is a dish that you can play around with once you are comfortable with this recipe. Add or take away to suit your specific tastes and/or needs and make a dish to call your own.Vegetarian Baked Kibbee BiSanieh
Ingredients:
? 2 cups minced onion
? 1 ? cups chopped onions
? 3 tbsp olive oil
? 1 ? cups fine bulghur wheat
? 1 medium eggplant
? 3 lbs. potatoes
? 1 tsp freshly ground black pepper
? 1 tsp allspice
? ? tsp sumac
? 2 tbsp chopped parsley
? ? cup cooked chick peas
? ? tsp cinnamon
? ? cup cold water
? ? cup pine nuts
? Salt to tasteMethod:Stuffing:
? Saut? 1 ? cups chopped onions into 3 tbsp olive oil until tender.
? Add pine nuts until they turn light golden color.
? Add allspice, cinnamon, salt and pepper...mix well, remove from heat
? Add chickpeas and parsley to the saut?ed onions and spices mixture, stirring well; set aside to cool.
? Peel eggplant and cut into long slices (? inch thick).
? Oil the base of a baking sheet and add a layer of eggplant brushed with olive oil and bake until soft and tender (8-10 minutes in 350? oven).
? Repeat this step to bake all of the remaining eggplant.
? Boil potatoes until firm yet tender.
? Peel and cut ? of the cooked potatoes in to very small pieces.Kibbe:
? Peel remaining potatoes and mash in processor.
? Add 1 tsp of oil and a splash of water to the potatoes to moisten.
? In a mixing bowl, soak bulgur wheat with enough water to dampen and set aside for 15 minutes.
? Mix mashed potatoes with minced onions, then combine with the new softened bulghur wheat and mix thoroughly.
? Work the mixture with your hands (clean hands of course) and then add the remaining spices and knead into a soft doughy mixture.
? Divide the mixture in half.
? Oil the bottom and sides of a 9 by 12 inch baking pan, spreading half the potato and bulgur mixture on the bottom.
? Place one or two layers (your preference) of baked eggplant over the mixture and sprinkle with sumac.
? Add the stuffing mixture, spreading evenly over the eggplant.
? Add the rest of the potato bulgur mixture, smoothing the top using a few drops of water.
? Score the top by cutting the layers into square or diamond shapes.
? Sprinkle with pine nuts.
? Bake in a preheated oven at 350? for 25 minutes.

Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!Visit http://www.TheMediterraneanDigest.com for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.Eat Better, F

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