Meatless Kibbeh

Meatless Kibbeh

Makes 18
75 mins

A favourite in Middle Eastern cuisine, these kibbeh are stuffed with our plant-based mince and then fried until golden and crisp.

Recipe by Tiffin & Tea

Ingredients

  • 115g fine bulgur wheat
  • 375 ml cold water
  • 1 onion, diced finely
  • 400g Meatless Farm Plant-Based Mince
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1 tbsp olive oil
  • 1/2 tsp allspice
  • 1/4 tsp cumin powder
  • Vegetable oil, for frying

Preparation

  1. Soak the bulgur wheat in the water and set aside for 30 minutes.
  2. Place bulgur wheat into a muslin cloth and squeeze out excess water.
  3. Combine with 1/2 the onion, 1/2 the Meatless Farm Plant-Based Mince, 1 tsp of salt and 1 tsp of pepper.
  4. Pulse the mixture in a processor in batches until a dough like consistency is reached.
  5. In a large pan over medium-high heat, add the olive oil and the remaining onion, and cook till translucent.
  6. Add the remaining mince, allspice, remaining salt and pepper and cumin and stir.
  7. Allow the meat to brown and then turn carefully using a wooden spatula. Let the mince colour, then break the mince the spatula. Keep cooking until well coloured (12 – 15 minutes). Remove from heat. Allow it to cool off for 10 minutes.
  8. Using damp hands, take some dough. Form it into a rugby ball shape. Poke a finger into the ball to create a hole. Add some filling and pinch to seal.
  9. Keep the Kibbeh in the fridge until ready to fry.
  10. Heat oil for frying and fry Kibbeh in batches until golden brown.

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