Hey there, foodies! Today, I’m thrilled to share with you one of my favorite plant-based twists on a classic Middle Eastern dish: Vegan Baked Beet Kibbeh.
This vibrant and flavorful recipe combines the earthy sweetness of beets with aromatic spices and hearty bulgur wheat, resulting in a dish that’s both nutritious and packed with deliciousness.
Whether you’re a longtime fan of traditional kibbeh or new to the world of vegan cuisine, this recipe is sure to tantalize your taste buds and leave you craving more.
So, let’s roll up our sleeves and get ready to create some culinary magic together!
STEP BY STEP HOW TO MAKE VEGAN BAKED BEET KIBBEH
Ingredients:
- 2 cups of kibbeh wheat
- 2 medium beets, cooked and peeled
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for greasing
Directions:
Preparing the Kibbeh Wheat:
- Place the kibbeh wheat in a bowl and cover with lukewarm water. Leave to soak for about 30 minutes.
- After the soaking time, drain the wheat well and squeeze to remove excess water. Set aside.
Preparing the beet:
- In a food processor, grind the cooked beets to a pureed consistency. Set aside.
Preparing the filling:
- In a frying pan, heat a drizzle of olive oil and sauté the chopped onion and garlic until golden.
- Add the beet puree, parsley, mint, lemon juice, cumin, paprika, salt and black pepper. Cook for a few minutes, stirring constantly, until the flavors are well incorporated. Set aside.
Assembling the kibbeh:
- In a large bowl, mix the drained kibbeh wheat with the seasoned beet filling. Knead well until you have a homogeneous dough.
Baking the kibbeh:
- Preheat the oven to 360º F or 180°C.
- Spread half of the kibbeh dough on a baking sheet greased with olive oil, pressing down well so that it is even.
- Distribute the beet filling over the layer of kibbeh on the baking sheet.
- Cover with the remaining kibbeh dough, pressing gently to seal.
- With a sharp knife, make shallow cuts in the top of the kibbeh to facilitate cooking and create a decorative pattern.
- Drizzle with a drizzle of olive oil and bake in the oven for approximately 40-45 minutes, or until the kibbeh is golden brown and cooked all the way through.
Serve:
- Remove the baked kibbeh from the oven and let it rest for a few minutes before cutting into individual portions.
- Serve warm with vegan yogurt sauce, green salad or coconut curd.
- Now that the baked beet kibbeh is ready, it’s time to enjoy this vegan delight.
And there you have it – a delectable Vegan Baked Beet Kibbeh that’s bursting with flavor and wholesome goodness.
Whether you’re enjoying it as a main course, appetizer, or snack, this colorful dish is sure to impress with its vibrant appearance and delicious taste.
So, the next time you’re looking for a creative and satisfying plant-based meal, give this recipe a try and treat yourself to a culinary adventure that’s as nutritious as it is delicious!
