Vegetarian Potato Kibbeh, Ziyad Brothers Importing recipe
Kibbeh, Kubbeh or Kibbi, all names referring to the same popular Arabic dish enjoyed by many across the world. Many families have claimed the recipe as their own by adapting it to their preferences and lifestyle. The endless variations of this meal have included (but not limited to) a torpedo-shaped fried croquette filled with seasoned ground beef/lamb and sautéed pine nuts; baked similar to a “meat lover’s” pie or boiled in a creamy broth-different but all equally delicious!
Arabic for the word, “ball,” Kibbeh is typically made of burghul, chopped onions, and ground beef or lamb. Burghul, a cracked wheat, that gives the Kibbeh a harden shell, is a staple in many Middle Eastern dishes. It’s found in many different sizes and shapes but almost always found stocked in an Arabs pantry. In this recipe Ziyad’s fine burghul, number 1 is recommended.
If making the Kibbeh in its popular ball shape, expect the recipe to yield a large amount, in which they could be enjoyed the day of or frozen to be eaten at a later date. The art of making Kibbeh, may be intimidating but is easily mastered with a few tries. Ziyad’s Kibbeh (Cracked Wheat and Halal Beef Croquettes) and Mosul Kibbeh (A Middle Eastern pie filled with seasoned beef) frozen meals make it easy to enjoy this tasty dish when short on time and craving these hearty meals. You simply defrost over night in the refrigerator and follow the easy to read directions printed on each package.
Not a big meat eater? This vegetarian Kibbeh recipe can satisfy any appetite and fill any empty stomach. The boiled then mashed potato acts as a binding agent for the bulgur wheat producing a ‘raw meat’ in which encases a savory stuffing of chopped peppers, onions and chickpeas seasoned generously with Ziyad’s Allspice. However, the filling can be changed and adapted to your choice.
To make it a meal the Kibbeh could be served with warm Arabic bread, yogurt cucumber sauce (link to recipe), or simply enjoyed on its own. Su7tain! (Enjoy in good health)
Vegetarian Kibbeh
Note: It’s important to note that this recipe varies from village to village, and family to family. However, this is authentic and made according to the author’s recipe.
-Adjust flavor to your taste. This recipe should be used just as a reference. Use your judgment.
Ingredients:
3 to 4 Medium sized Yukon Gold Potatoes, boiled in a ½ tsp of salt, drained and cooled
1 cup of Ziyad’s Farina
1 cup of Ziyad’s Burghul Wheat, #1, under cold water rinsed and then set to the side to soak up the excess water; about 20 minutes
1 tbsp of Ziyad’s Premium Allspice
½ tsp of cumin
1 tsp of coriander
1/3 tsp of nutmeg
1/2 tsp of pepper
1 tsp of kosher salt
½ tbsp of Chopped mint
Filling:
1 yellow pepper, diced
1 red pepper, diced
1 green pepper, diced
1 large red onion, diced
1 can of Ziyad’s Chickpeas, drained and rinsed
¼ cup of pine nuts and more for garnish (optional)
1 tbsp sumac
1/2 tsp pepper
1 tsp of kosher salt
¼ tsp nutmeg
¼ tsp of cinnamon
4 tbsp of olive oil, divided
A small of bowl of water to coat hands
9×13 baking dish or casserole pan
Recipe:
Preheat oven to 420-450F. Spray a deep casserole dish with olive oil spray or lightly greased with olive oil. Combine rinsed burghul, cooled potatoes, farina, spices, pepper and salt in a large mixing bowl. Knead all the ingredients together until a smooth, ‘dough’ forms. Coat your hands with water (to help avoid sticking) not too much or it will cause the dough to become watery. Take half of the dough and form a thin layer on the bottom of the greased pan, set aside.
Next in a large skillet pan add 2 Tbsp of olive oil and pre-heat. Begin by sautéing chickpeas for a few minutes, and then add the vegetables and spices, sautéing for another 10 minutes. Lastly add the pine nuts and sauté for just a few more minutes. Add the vegetable filling over the pre-layered Kibbeh dough, layering evenly. Coat your hands with water and take the remaining dough mixture and flatten. Add as the top layer over the vegetables. Smooth over with your fingers. With butter knife begin to score the dough and cut the ‘casserole’ into squares or diagonal shapes (as in the picture). Drizzle with the remaining olive oil. If cut into diagonal/diamond shapes; you can garnish with pine nuts for presentation by lightly placing a single pine nut on top of each piece (as pictured). Bake in the oven for a ½ hr or until golden brown. Set aside to cool before enjoy. Expect to serve seconds and thirds!
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Ray Hanania is an award winning political and humor columnist who analyzes American and Middle East politics, and life in general. He is an author of several books.
Hanania covered Chicago Politics and Chicago City Hall from 1976 through 1992 at the Daily Southtown and the Chicago Sun-Times. He began writing in 1975 publishing The Middle Eastern Voice newspaper in Chicago (1975-1977). He later published “The National Arab American Times” newspaper (2004-2007).
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Hanania is the recipient of four (4) Chicago Headline Club “Peter Lisagor Awards” for Column writing. In November 2006, he was named “Best Ethnic American Columnist” by the New American Media. In 2009, Hanania received the prestigious Sigma Delta Chi Award for Writing from the Society of Professional Journalists. He is the recipient of the MT Mehdi Courage in Journalism Award. He was honored for his writing skills with two (2) Chicago Stick-o-Type awards from the Chicago Newspaper Guild. In 1990, Hanania was nominated by the Chicago Sun-Times editors for a Pulitzer Prize for his four-part series on the Palestinian Intifada.
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Hanania is the US Special Correspondent for the Arab News Newspaper, covering Middle East and Arab American issues. He writes for the Southwest News newspaper group writing on mainstream American issues.
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