Jez Higgins

Freelance software generalist
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Thursday 05 April 2018 Cooking with Pete: Spinach Kibbeh

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.

Gather up

  • 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

  1. Rinse the bulgar in the sieve, then let it drain.
  2. Pick the leaves of the parsley and coriander stalks. Chop them up.
  3. Tip the bulgar into a mixing bowl. Chuck everything else in.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


Tagged recipe, and cooking-with-pete


Jez Higgins

Freelance software generalist
software created
extended or repaired

Older posts are available in the archive or through tags.

Feed

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My code on GitHub

Contact
About