Ingredients
| 250 gm |
Bulgar Wheat |
| 60 gm |
rolled oats |
| 165 ml |
water |
| good pinch |
salt |
| 3 |
cloves garlic |
| i medium |
onion |
| 1 large |
red capsicum |
| 1 |
stick of celery |
| 1 large |
carrot |
| 5 ml |
dried sage |
| 5 ml |
dried oregano |
| 5 ml |
dried thyme |
| 30 ml |
chopped fresh parsley |
| FAIRTRADE |
Sources
Fresh food
Herbs and Spices
Olive Oil
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Method
Preparation
Soak the Bulgar wheat overnight in 650 ml water.
Prepare the onion and garlic in the usual way, and de-pith and chop the capsicum.
Wash the celery and chop small.
Peel the carrot and grate.
Cooking
Preheat the oven to Gas Mark 4.
Bring 165 ml water to the boil, add the salt and stir, and then add the oats and reduce the heat.
Cover and simmer for 20 minutes, then remove from the heat and pour into a mixing bowl.
Add the bulgar wheat and any water remaining from soaking to the bowl.
Stir fry the garlic, chopped onion, chopped celery and chopped capsicum until soft
(using a little sunflower oil).
Add to the bulgar wheat bowl along with the remaining ingredients (grated carrots, herbs).
Season to taste, mix well and turn out into a greased baking dish.
Decorate with bay leaves or lemon slices if you have company.
Bake in the top of the oven for 1 hour.
To serve
Serve hot with a salsa.
Variation
This vegetarian Kibbe is simply baked in the oven,
however, Kibbe is often made into patties and filled with meat or vegetables.
High days and holidays, add a layer of breadcrumbs and drizzle a little Fair Trade olive oil over.
If pimiento is available, use this in place of the capsicum.
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