“Lebanese Vegetarian Dinner Feast: Mouthwatering Kibbeh Nayea with Zesty Cucumber Salad and Luscious Hummus”

Allergens

Nuts (walnuts)

Ingredients

• 1 lb ground walnuts (or almonds)
• 2 cups bulgur wheat
• 3 medium onions, finely chopped
• 4 cloves garlic, minced
• 1 cup parsley, finely chopped
• 1/2 cup mint, finely chopped
• 1 teaspoon allspice
• Salt and pepper, to taste
• Oil for frying

Instructions

1. In a large bowl, combine ground walnuts, bulgur wheat, onions, garlic, parsley, mint, allspice, salt, and pepper. Mix well.
2. Shape the mixture into round, flat patties.
3. Heat oil in a deep frying pan over medium heat. Carefully lower each patty into the hot oil and fry until golden brown on both sides. Remove and drain on paper towels. Zesty Cucumber Salad: 2 large cucumbers, thinly sliced 1/4 cup mint leaves, finely chopped 1/4 cup lemon juice Salt and pepper, to taste Luscious Hummus: 1 can chickpeas, drained and rinsed 1/4 cup tahini 2 cloves garlic, minced 3 tablespoons lemon juice Salt, to taste Water, as needed

Chef’s Insight

To achieve the perfect texture for the kibbeh nayea patties, ensure that the walnuts are finely ground and that the bulgur wheat is well-soaked before mixing.

Notes

This recipe uses walnuts to mimic the texture of ground meat often found in traditional kibbeh recipes.