Vegetarian baked kibbeh in a pan recipe: INGREDIENTS: 2 cups bulgur wheat , grind #1 fine 2 cups warm water 8 large potatoes, peeled and boiled 1 cup flour 1 tsp. salt 1 tsp. cumin 1 tsp. coriander 1 tsp. cayenne pepper 1 tsp. black pepper 1/4 c. olive oil 1 red bell pepper 1 green pepper 1 medium onion 2 cups pine nuts (or 1 c. pine nuts and 1 c. walnuts) 2 tsp. sumac powder (optional) 3 - 4 Tablespoons chopped fresh parsley 3 - 4 Tablespoons chopped fresh cilantro DIRECTIONS: In a large bowl combine bulgar and warm water and set aside for 20 mins or longer. Add potatoes that have been peeled and boiled until soft approx 30 or until tender. Add flour, salt, cumin, coriander, cayenne and black pepper and knead for 4 - 5 minutes until smooth. In a large skillet over medium heat, heat 1/4 cup olive oil. Add diced bell peppers and onion and saute until soft. Add suman powder and chopped parsley and cilantro for a minute before removing from heat. In a separate pan, saute the pine nuts until golden brown and do not leave them unattended as they burn fast. Preheat oven to 400 degrees F. Grease a 9 x 13 inch baking dish with olive oil. Divide the kibbeh dough in half, and spread a layer on bottom of baking dish. Add the sauteed vegetables onto the dough. Add the remaining kibbeh dough. Add 4 - 6 Tablespoons of olive oil onto the top. Cut the kibbeh with sharp knife into diamond shaped pieces, allowing the oil to seep into it. Bake for 30 - 40 minutes or until lightly browned on top. Let kibbeh rest for 15 minutes before serving. Tip: hummus, baba ganoush or salad go great as a side dish. Enjoy! Thanks for subscribing to PINK PERIWINKLE

• published: 08 Feb 2015
• views: 5