How to make Mushroom Kibbeh

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are often more affordable while providing a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious alternative, while rice is a more economical choice.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Cauliflower can provide a lower-calorie option, while button mushrooms are usually less expensive.

Heat olive oil in a very hot pan.

Add minced onion and sauté until soft.

Add a 50/50 mixture of ground beef and lamb to the sautéed onions.

Add finely chopped cremini mushrooms to the meat and onions.

Continue to cook until all are golden brown.

Add finely chopped walnuts to the mixture.

Add kube spice mix and a tablespoon of sumac; mix well.

Add salt and set the mixture aside.

Place the onion, meat, and mushroom mixture in a food processor and pulse until it has a paste-like consistency.

Add two teaspoons of kube spice mix, cornstarch, and salt to the paste; mix well.

Add bulgur that has been soaked in hot water for 20 to 30 minutes and squeezed dry; pulse until homogeneous.

Refrigerate the mixture for half an hour to three hours.

Form the casing mixture into golf ball-sized pieces, using a bowl of water to prevent sticking.

Roll them into smooth balls in your hands.

Using a wet index finger, insert it into the center of the golf ball to form a cup-like structure.

Fill this cup with two teaspoons of the mushroom and meat mixture.

Close the casing around the filling and form the kibbei into a football shape.

Fry the kibbei in oil at 350 degrees Fahrenheit in batches to avoid cooling the oil temperature.

Drain on a cooling rack and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary