I shouldn’t even call this a Kibbeh. It’s rather inauthentic, but I share it now because it was delicious. Like, really really good. I’ll admit that before making this dish I had never had Kibbeh, and knew not what it was. Of course, having now done my research, a Kibbeh is typically a non-vegetarian dish. Often something of a pie, or sometimes a bit like a corndog, this is a popular dish in the Arab world. The bulgar provides a nice crunch to the outside, while the inside is a delectable mash with a hint of North African spice (cinnamon, cumin, allspice, etc.). Mine was filled with caramelized onions and sauteed eggplant.
To start with, I made a sauce for this by blending all of the ingredients for hummus, and then adding some peanut butter and agave syrup. Sounds odd, I’m sure, but it was quite nice.
Blend the following until smooth:
1/2 cup chickpeas
1/3 cup tahini
1 tsp garlic powder
Squirt of lemon juice
Dash of salt
1 tbsp peanut butter
2 tsp agave syrup
The dish itself was derived from a recipe I found in the book Vegan Planet, with a few minor adjustments. Instead of pine nuts, which are crucial if you’re going for authenticity but which I didn’t have on hand, I used a combination of walnuts and pistachios. This substitution worked very well. Everything else was done according to the instructions. The recipe makes enough for about 4 servings, which means we get two meals out of it. Now if you’ll excuse me, leftovers are calling.