Vegan Potato Kibbeh Stuffed with Chickpeas & Spinach

Updated at: Fri, 23 Feb 2024 07:47:20 GMT

Step 1

In a large pot, cover the unpeeled potatoes completely with cool water and add 1 tablespoon of the salt. Cover and bring to a boil. Remove the cover and reduce the heat to medium, cooking the potatoes until they are soft and mashable, about 15 to 20 minutes, set aside until cool enough to handle, remove the skin (but don’t peel them under cold running water, it should be very dry).

Step 2

Rinse the bulgur twice in a small bowl, letting the bulgur settle for a few seconds before pouring off the water. Add enough fresh water just to cover the bulgur. Soak it for 30 minutes, or until the bulgur is softened, and then drain if needed.

Step 3

Drain the potatoes, putting . them back on low heat in the pot to steam off any residual water. Off the heat, mash the potatoes with 1 tablespoons of the olive oil, 1/2 teaspoon of the salt, 7 spices, cumin, marjoram and knead by hand to combine well & get a cohesive dough then set aside to cool a bit.

Step 4

Place the dough in a food processor and blend to a somewhat smooth paste. Add the peeled potatoes and blend for just a few more seconds. Add the softened bulgur and process a little longer. Remove and place in a bowl. Add the flour and oil and knead well bringing it to a soft dough-like. If the mixture is too soft, add some more flour.

Step 5

In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion with 1/2 teaspoon salt, and cook them for 5 to 6 minutes until they are soft and translucent, but not browned.

Step 6

Add the chopped spinach, cook stirring for 2 minutes, season with another 1/2 teaspoon salt, sumac and pinch of pepper, adding a tablespoon of olive oil if the mixture seems dry. Turn off the heat, stir in the chickpeas, chopped walnuts and lemon juice, pomegranate molasses, taste and adjust the seasonings until the mixture tastes lemony and delicious, mix well then set aside to cool.

Step 7

Shape a ball of kibbeh dough and roll it, Dip your hands in water, place one kibbeh dough ball in the palm of your hand, and flatten it to an even thickness. Fill with approximately 1½ tablespoons of the filling and close gently by binding the edges together. Roll into a smooth ball. If the dough breaks a little, moisten it with cold water to seal it and close it with wet fingers. Shape with the palm of your hands to resemble a torpedo pointed at each end. Place all kernels on a tray.

Step 8

Heat neutral oil and deep fry the kernels (in batches) until turn to brown evenly on all sides. Alternatively, place the kernels side by side on a baking tray lined with parchment paper. Brush well with olive oil and bake in a pre-heated oven, 180°C for 20 minutes or until well browned and cooked through.

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