Vegan Kibe Kibbeh Koupes Recipe - Greek Street Food - Mediterranean Cuisine

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and high in protein, while rice is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster, while canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point, while sunflower oil is cost-effective.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutrient-dense and less expensive than walnuts.

Add 2 cups of fine bulgur wheat to a bowl.

Mix in Himalayan salt, cinnamon, and garam masala.

Pour in 2 cups of boiling water and mix well.

Add olive oil and 2 tablespoons of white flour, then mix again.

Cover the bowl with a clean kitchen towel and let it sit for 4 hours or overnight.

Knead the bulgur wheat mixture with your fists for about 20 minutes until it forms a sticky dough.

Chop mushrooms, onions, and parsley without washing them to keep them dry.

In a frying pan, heat a couple of tablespoons of olive oil and add chopped onions, mushrooms, and parsley.

Cook until tender, then add garlic, salt, and cinnamon, mixing well.

Let the filling cool completely before assembling the kibe koupes.

Take a piece of dough, shape it into a cup, and fill it with the vegetable mixture.

Seal the dough around the filling, ensuring it sticks together.

Heat sunflower oil in a deep dish frying pan or pot for deep frying.

Fry the filled kibe koupes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens