Vegetarian Kibbe (Lebanon)

Country of origin: Lebanon This traditional dish from the Middle East is popular in countries such as Lebanon, Syria and Egypt.

The recipe is a grains mixture based on bulgur wheat.

This recipe contains the following types of ingredient: plants and fungi.

Ingredients

250 g

bulgur wheat

60 g

rolled oats

165 ml

water

good pinch

salt

cloves garlic

1 medium

onion

1 large

red capsicum (bell pepper)

stick of celery

1 large

carrot

5 ml

dried sage

5 ml

dried oregano

5 ml

dried thyme

30 ml

chopped fresh parsley

60 ml

Zaytoun FAIRTRADE olive oil

to taste

salt

to taste

FAIRTRADE freshly ground black pepper

FAIRTRADE lemon

Method

Preparation

Soak the bulgur 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 (180 °C; 350 °F). 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 FAIRTRADE olive oil over.

Lebanese would use cherry peppers (pimento) in place of the capsicum.