Vegan Kibbeh - İçli Köfte
Can be prepared ball shaped and fried or boiled or prepared in layers for baking.
Servings 9 pieces
Calories 175kcal
Ingredients
Bulgur Layer
- 200 grams fine bulgur
- 50 grams semolina
- 250 mililitres boiling water
- 50 grams flour
- 1 potato around 150 grams
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
Vegan Filling
- 1 cup green lentils
- 1 onion
- 1-2 garlic cloves
- 2 tablespoons olive oil
- 50 grams walnuts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon tomato paste
- 100 grams spinach
Instructions
Bulgur layer
- Boil a potato and mash or grate, set aside to cool.
- In a large bowl mix the semolina and the bulgur. Add 250 millilitres of boiling water. Cover and set aside for 10 minutes.
- After 10 minutes. Add the flour, mashed potato, the tomato paste and all the spices. Knead for about 10 minutes. If necessary add more water to ease the kneading.
Vegan filling
- Rinse the green lentils. Cover with water and boil until edible in a sauce pan.
- When lentils are done rinse under flowing water.
- Meanwhile, add the olive oil in a sauce pan and heat slightly.
- Add a well chopped or grated onion. You can use a food processor if available.
- Cook until the onions are translucent. Also add crushed and minced garlic cloves.
- Add the tomato paste and all the spices in the filling ingredients. Mix until combined and remove from heat.
- Also, add the cooked lentils and mix to combine.
- Add chopped spinach and mix. Spinach does not need to be cooked. The filling is ready.
- Finally, chop or use a food processor to chop the walnuts. Add the walnuts to the filling mixture, mix well. Set aside to cool.
Preparing the layers
- Use a 20x20cm baking dish. Cover with a kitchen stretch foil.
- On top add half of the bulgur mixture. Press down with your hands or back of a glass or use a too. Make the layer flat, even and stiff. Wet your hands or your tool to mend any craks.
- Then remove this layer together with the strectch foil and set aside.
- Grease the baking dish with olive oil.
- Then without a stretch foil add the remaining bulgur mixture and make it a flat, even and stiff layer.
- Then add the middle layer with the lentil and spinach mixture.
- Finally, on the very top flip over the bulgur layer you had set aside with the stretch foil. Remove and discard the stretch foil.
- Drizzle with 2 tablespoons of olive oil. Cut to 9 pieces.
- Bake in a pre-heated oven at 180° Celsius (350° F) for about 45 minutes. Until top and bottom turns golden brown.
- Let rest for 5 minutes after removing from the oven. Drizlze with pomegranate sauce and serve with lemon wedges, lettuce leaves and parsley.
Notes
You can substitute tomato paste with pepper paste.
You can keep in the fridge once cooked for up to 3 days.
Another vegan filling option can be mushrooms.