Kibbeh filled with mushrooms

Kibbeh filled with mushrooms

By
From
Cooking from the Heart
Makes
30
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3 cups fine burghul
1 cup plain flour
2 teaspoons ground cumin
1 teaspoon olive oil
1 tablespoon tomato paste
1 teaspoon sea salt
1 cup light olive oil

Filling

Quantity Ingredient
2 tablespoons vegetable oil
3 onions, finely chopped
1kg mushrooms, finely chopped
1/4 cup walnuts, toasted and finely chopped
1/4 cup pine nuts, toasted

Method

  1. Soak the burghul in cold water for 1 hour, then drain.
  2. Combine the flour, cumin, oil, tomato paste and salt in a large bowl, then gradually stir in enough water (about 1 cup) to bring the mixture to the consistency of dough.
  3. To make the filling, heat the oil in a saucepan over medium heat and fry the onions until golden. Add the mushrooms and continue frying until they have reduced and the liquid has evaporated. Remove from the heat and allow to cool, then add the walnuts and pine nuts. Season with sea salt and freshly ground black pepper and set aside.
  4. To make the kibbeh, roll a small amount of the burghul mixture into an oval shape with your hands. Using your finger, make a hole in the middle and stuff it with some of the mushroom filling. Seal the kibbeh by pinching the top together. Repeat with the remaining burghul and filling.
  5. Heat the oil in a saucepan over low heat. Fry a few kibbeh at a time for about 5 minutes until golden, turning them often so they colour all over. Drain on paper towels and serve.
Tags:
Jewish
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