Vegetarian Kibbee

[Guest guest]

Was someone looking for veggie kibbee? Too many posts, not enouth

time! No firm measures here, but rather impressions. The Aunties make

theirs with bulgur and brown basmati, here in the US we use TVP. The

mushroom broth gives it that 'meaty' taste.

 

1 cup bulgur soaked, with mushroom broth, one large onion very finely

minced in food processor(almost liquified), and 1/2 cup dried

crumbled peppermint (no stems, leaves only)

 

1 cup TVP, reconstituted in mushroom broth, with one large onion very

finely minced, and 1/2 cup dried peppermint (no stems, leaves only)

 

Kibbee spices (found at ethnic store) or mix your own:

cinnamon

allspice

dried mint (I reconstitute in mint, so don't use twice)

white pepper or cayenne

 

2 T dry onions

1 T onion powder

1 t sea salt

1 t garlic powder (not salt)

1/2 c Toasted pine nuts, or lots more to taste

2 large eggs

3 T olive oil

Whole pine nuts

2 T olive oil

 

1. Reconstitute everything

2. Mix bulgur & TVP together, spice with kibbee spices, onion powder,

salt, garlic powder, toasted pine nuts (I like them mushed in the

food processor to a paste - helps bind). Mix well.

3. Mix two eggs well.

4. Pour eggs into bowl with bulgur & TVP spiced mix. Squish together

well using your clean bare hands. Add 3 T olive oil and squish

together one more time

5. Press into well oiled 9x13 pan (a metal one gets a better crust).

Pour olive over top. Sprinkle with whole pine nuts. Cut into diamond

shapes.

6. Bake in preheated oven at 400 degrees for about 30 - 35 mins. Use

the tootpick test (like a cake). You don't want it too dry.

 

Serves 4 as main dish, with tabooli, hummus and bab ghanosh.

 

Good luck! If I get measures from the Aunites, I'll send them on!!!