Fried Vegetarian Kibeh

 

Fried vegetarian kibeh
Oliver Simões

Quibe Vegetariano (Frito)

AI-assisted vegetarian kibeh recipe, to be tested and adapted for home cooking.
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Prep Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Middle Eastern, Vegetarian
Calories: 406
Ingredients Method

Ingredients
  

  • 1 cup fine bulgur wheat
  • 2 cups boiling water
  • 1 (14 oz) can chickpeas, rinsed and drained (or 1 ½ cups cooked)
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 medium carrot (grated)
  • 1 small zucchini (grated and squeezed dry)
  • ½ cup chopped parsley
  • 2 tbsp chopped mint
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • ½ tsp black pepper
  • 1 ½ tsp salt (adjust to taste)
  • 2 tbsp olive oil
  • vegetable oil (for deep frying)

Method
 

  1. Prepare the bulgur
    Place the bulgur wheat in a bowl, cover with 2 cups boiling water, and let soak for 20 minutes. Drain and squeeze out excess water.
  2. Cook the aromatics
    In a skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic until golden. Add carrot and zucchini, cooking 3–4 minutes until softened.
  3. Make the dough
    In a food processor, pulse the chickpeas until mashed but not puréed. Transfer to a large bowl and combine with soaked bulgur, sautéed vegetables, parsley, mint, and spices. Mix well by hand until it forms a cohesive dough. Taste and adjust salt.
  4. Shape the kibeh
    With wet hands, scoop about 2–3 tablespoons of mixture and shape into oval or torpedo-like forms (traditional kibeh shape). Compress gently so they hold together.
  5. Fry
    Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry kibeh in batches for 3–4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
  6. Serve
    Enjoy hot with tahini sauce, yogurt dip, or a squeeze of lemon, along with fresh salad or pita bread.