Crispy Fried Vegetarian Kibbeh
Ingredients
Kibbeh mixture
- 2 cups fine bulgur
- 2 cups fine semolina
- 3 cups boiling water
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 3 tablespoons tomato paste
Stuffing
- 3 tablespoons corn oil
- 2 large roughly chopped onions
- 1 tablespoon mixed spices
- 1 tablespoon salt
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon ground dried lime
- 1/2 cup cooked chickpeas
- 1/2 cup ground walnuts
- 1 cup black or white raisins
For frying
- corn oil for frying
Preparation
In a suitable bowl, place the bulgur and semolina, add the salt, cumin, turmeric, paprika, and black pepper. Mix well.
Pour 3 cups of boiling water over the mixture, cover the bowl, and let it sit for about an hour to absorb the water.
Add the tomato paste and mix well, knead the kibbeh with your hands with pressure to make a smooth paste, then let it rest for 10 minutes.
Place a small plate with a little water to moisten your hands while shaping the kibbeh.
Take a little of the kibbeh mixture and shape it into a thin disc, place a little stuffing in the middle, then close it over the stuffing to form a shape like a falafel disc, or shape it like traditional kibbeh as desired.
Place the kibbeh discs in the refrigerator for two hours before frying.
For frying: In a deep frying pan, heat the corn oil, add a few kibbeh discs, wait for a few minutes, then flip them gently to achieve a golden color, serve warm.
For the stuffing: In a saucepan, heat the oil, add the onion, mixed spices, salt, cinnamon, turmeric, cumin, pepper, and ground dried lime, mix with the onion to absorb the spices, add the chickpeas and mix, then add the raisins and mix, add the walnuts.
