Dead simple, really lovely. What's not to like? Make them small and serve as a little finger food with a yoghurt dip for your fancy buffet, make them large and trap them in a bun with salad to give to the kids as burgers, or anything in between.
I got this recipe from an issue of Vegan Food and Living magazine.
- 200g fine bulgar wheat
- 600g spinach, roughly chopped if the leaves are large
- 200g plain flour
- large handful of parsley
- large handful of coriander
- a bunch of spring onions, or a finely chopped onion
- tin of chickpeas, drained and mashed a bit
- 2 tsp ground cumin
- 1 tsp salt
- tsp or so of black pepper
- 2 tsp of seven spice mix, if you have it
- 1 tsp of chilli flakes
- 5 or 6 decent sized garlic cloves, crushed
- 1 tsp baking powder
- 2 tbsp vegetable oil
Get a sieve, a nice big bowl, and a frying pan
- Rinse the bulgar in the sieve, then let it drain.
- Pick the leaves of the parsley and coriander stalks. Chop them up.
- Tip the bulgar into a mixing bowl. Chuck everything else in.
- Get your hand in there and start kneading. Get everything really well combined - the spinach will start to break up and gradually it will come together into a paste.
- If you're not in a rush, pop it in the fridge for half an hour. It will make it easier to work with when you come to fry it up.
- To make the kibbeh, break or spoon off a piece, roll it between your palms, and flatten into a fritter. Make the fritters are large or small, thick or thin as you like. You can prep them all ahead of time if you like, but I do them as I go. It's quite sticky work, and you'll probably need to wash your hands a time or two.
- Shallow fry in a little oil. They only need a few minutes on each side - maybe as little as 2 or 3 if they're really thin. They'll go a lovely golden brown colour as they cook.
Serve them up with salads, or hummus, or whatever you like. I often do Hugh Fearnley-Whittingstall's merguez oven chips and splodge the spicy yogurt dip over everything. They're also delicious with some pomegranate molasses dribbled over them. Daniel, fusionista that he is, likes them in a burger bun with sriracha.