Vegetarian Kibbeh
Nutrition Per Serving
Ingredients Serves 8
- Oils, Sauces & Condiments
- 2 tbsp olive oil
- 3 tsp ground allspice
- 1 tsp ground coriander
- 1/2 tsp sweet paprika
- Vegetables & Fresh Produce
- 1 pieces onion (diced)
- Vegetables & Fresh Produce
- 30 grams chopped vine leaves in brine
- 2 pieces eggplants (roughly chopped)
- Nuts & Seeds
- 1/3 cup pine nuts
- Dairy & Alternatives
- 120 grams haloumi (grated)
- Grains, Pasta & Legumes
- 1 cup burghul
Method
Step 1
Preheat oven to 180°C. Grease a 20 x 30cm baking pan and line with baking paper.
Step 2
Heat oil in a frypan over medium heat
Step 3
Add onion and cook until softened. Add spices and chopped vine leaves, and stir to combine. Transfer to a large bowl and set aside to cool
Step 4
Place eggplant in a food processor until finely chopped
Step 5
Combine with onion mixture with pine nuts, haloumi, and burghul in a bowl, then press into prepared pan.
Step 6
Using a sharp knife, make a criss-cross pattern on top for easy portioning. Bake for 30 minutes, then increase heat to 220°C and bake for a further 15-20 minutes or until golden. Serve warm
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Review Vegetarian Kibbeh.