Prep 20 mins
Cook 30 mins
This is a lovely vegetable "twist" on traditional middle Eastern lamb or beef kibbee, and makes a vegetarian meal or side dish! Found it in my Lebanese cookbook and tried it, and it's definitely a keeper! I used less oil than the recipe called for to cut down the fat, and less flour than called for, and it was great.
- 2 cups bulgar cracked wheat, fine
- 1 tablespoon salt
- 1 small onion, grated
- 1 tablespoon coriander seeds or 1⁄2 bunch fresh coriander
- 3 cups mashed cooked squash or 3 cups pumpkin
- 1⁄3 cup flour
- 2⁄3 cup olive oil
- 2 large onions, julienned
- Wash bulgar wheat in cold water, squeeze, sprinkle with salt and set aside.
- Mash the grated onion with the coriander and pepper. Mix well with the cooled squash.
- Add bulgar and knead well like dough, adding flour a little at a time to hold ingredients together.
- Cover the bottom of a 11x4 pan with 1/3 cup oil and the julienned onions.
- Pat the bulgar mixture on top carefully. You can make [press small patties out in your hands and then lay them evenly on top, pressing it all together to make a smooth top after all the patties have been placed.
- Cut the kibbee into 1" diamond design on the diagonal of the pan, making cuts 1/4" deep.
- Pour the rest of the oil on top in the crevices of the diagonal cuts.
- Bake at 400 for 25-30 minutes until golden brown.
- When serving, cut along the lines to the size desired.