Ingredients

The following ingredients have 4 Servings
  • For the kibbeh dough: 1 1/2 cups bulgur wheat 2 cups boiling water 1 1/2 tsp salt 1/2 tsp baharat (you can replace baharat for allspice) 1/2 tsp cinnamon 1 cup canned pumpkin 1 cup all purpose flour For the filling: 2 Tbsp tomato paste 2 Tbsp extra virgin olive oil 1 24 oz pack baby bella mushrooms, chopped very fine (we recommend using a food processor) 1 medium onion, chopped very fine (we recommend using a food processor) 1 tsp salt 1/4 tsp baharat (you can replace baharat for allspice) 1/4 tsp cinnamon 1/2 cup black beluga lentils, thoroughly rinsed (you can also use brown or french lentils) For assembling the kibbeh: 3 Tbsp vegetable oil Pine nuts for garnish

Instruction

  • To make the kibbeh dough:  In a large bowl, combine bulgur wheat and boiling water. Cover it with a plate and let it sit for 20 minutes.
  • Add salt, baharat, cinnamon and pumpkin and mix well.
  • Add flour and mix well to form a dough (the dough will be wet).
  • To make the filling:  In a small bowl, whisk olive oil and tomato paste until well incorporated. Transfer to a large skillet and cook over medium heat for 3-5 minutes, until it becomes dark red, stirring often (keep an eye on it so it doesn’t burn).
  • Add onions and mushrooms to the skillet and mix until well coated. Add salt, baharat and cinnamon.
  • Cook over medium heat for about 20 minutes or until mushrooms are fairly dry.
  • In the meantime, cook lentils in a small pot with 4 cups of water and 1/2 tsp salt. Bring to boil and cook over medium for about 30 minutes or until the lentils are cooked, but have a slight bite to them (Please note that the cooking time for the lentils will depend on the type of lentils used. We recommend checking after 20 minutes).
  • Combine lentils and mushroom mixture in a bowl. Mix well and set aside to cool
  • To assemble the kibbeh: Preheat oven to 375 degrees F.
  • Drizzle 1 Tbsp vegetable oil at the bottom of a 11x7x3 rectangular baking dish and spread evenly using your fingers.
  • Press a little less that half the kibbeh dough on the bottom of the baking dish. Prick the kibbeh all over with a fork, Spread the filling evenly on top.
  • Divide the remaining dough into 10-12 balls. Gently flatten each one with your hands and place them on top of the filling, until it’s completely covered.
  • Score the top dough to make a diamond pattern and garnish each diamond with a pine nut. Drizzle the remaining 2 tablespoons of vegetable oil on top and bake at 375 F for 45 minutes.