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Chef Shipra Khanna presents a vegetarian version of the popular Middle Eastern dish, Kibbeh. She uses pumpkin instead of minced meat with other traditional ingredients like bulgur wheat, pomegranate and pine nuts. This deep-fried delicacy makes a great brunch option.
Kibbeh
Serves

- 1

Cooking Time

-18-20 Min

Difficulty

- Medium

Preparation Time

- 5-10 Min

INGREDIENTS

  • FOR Kibbeh
  • 1 cup boiled bulgur wheat
  • 1/2 cup mashed pumpkin
  • 2 tsp all spice mix
  • Salt as per taste
  • Oil for frying
  • FOR filling
  • 1 chopped onion
  • 1 tbsp pomegranate seeds
  • 1 tbsp pine nuts
  • 1/2 tsp nutmeg powder
  • 1/2 tsp allspice powder
  • 1/2 tsp crushed black pepper
  • 1 - 5 mint leaves
  • 1 tsp oil
  • water
  • FOR Tzatziki
  • 1 cucumber
  • 1 garlic clove
  • 4 - 5 mint leaves
  • 3 - 4 tbsp yogurt
  • Salt as per taste
  • For garnish: Pomegranate seeds Mint leaves

HOW TO PREPARE KIBBEH

  1. 1

    In a bowl, add boiled bulgur wheat, mashed pumpkin and mix it well Add all spice mix powder, salt as per taste and mix it again.
  2. 2

    For the filling, in a bowl, add chopped onions, salt as per taste, pomegranate seeds, pine nuts, nutmeg powder Add all spice powder and mix it Add crushed black pepper, mint leaves and mix again.
  3. 3

    Apply oil on hands, fill the onion mixture in pumpkin mix and fold it Deep fry it in the oil until it turns golden brown.
  4. 4

    For Tzatziki, in a bowl, add grated cucumber, garlic clove, roughly chopped mint leaves Add yogurt and whisk it Add salt as per taste and mix again.
  5. 5

    Garnish with pomegranate seeds, mint leaves and serve with the dip.
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