Open Kibbeh

In my first attempt to demo both a vegan and meat option in the same video, I’m proud to present Open Kibbeh by Yotam Ottolenghi. This is part of a series based on tahini and an obvious attempt to make you love this condiment as much as me and my collaborator, Elliot.

I cannot express how excited I am to have experienced this combination of ingredients. And the BEST part is - it’s freezable!

Open Kibbeh

Yotam Ottolenghi

Ingredients:
125g fine bulgur wheat (just scant one cup)
6 tbsp olive oil
2 garlic cloves, crushed
2 medium onions, finely chopped
1 green chilli, finely chopped
350g ground lamb (1.75 pounds)
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground coriander
60g pine nuts (just under half a cup)
2 tbsp chopped cilantro
3 tbsp chopped parsley
2-3 tbsp self-raising flour
50g light tahini paste (3.5 tbsp)
2 tsp lemon juice
1 tsp sumac
Salt & black pepper

VEGAN OPTION:
Replace ground lamb with:
120g lentils, cooked in vegetable stock according to instructions (or 2/3 cup dried lentils)
2 medium carrots, finely chopped
125g mushrooms (1.75 cups), finely chopped
1 tbsp pomegranate molasses (optional)