35. Recipe: Begetarian Kbeb
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Begetarian Kbeb
Just like any other Lebanese receipe, measurements are relative to the
potency and consistency of ingredients. You need to experiment a bit
with this stuff :-)
You start with a pumpkin (size is relative to appetite). Slice up the
pumpkin in large enough silces to fit in a pot, add water and salt and
boil. Once the pumpkin is tender, remove from water and drain real
well (this stuff retains a lot of water) and run through a
blender. The end result should be an orange paste.
Now you're ready to start making the Kbeb. Mix the pumpkin paste with
some Bourghol (do not pre-wet the bourghol). The amount of bourghol is
up to you, some like a lot, some like less, until you're happy with
the consistency of the resulting dough. (while mixing add an
occasional pinch of flour every once in a while).
Now you can make the stuffing. You need the following ingredients:
- Sele' (you can substitute spinach)
- Garlic - Smashed the Lebanese way with a just a touch of olive oil
and salt.
- Onions - sliced real fine
- Whole garbanzo beans (boiled and peeled, or you can use the canned
stuff if you're in a hurry).
Start by saute'ing the garlic and onions in a frying pan, until the
onions are brown (it is real easy to burn the onions at this
point). Next add the Sele' or Spinach. Sautee until tender, add a
little lemon juice.
Now comes the hard part, you have to make Kbeb out of the dough
produced earlier and stuff them with the stuffing produced in step
2. From this point on, you can either fry the Kbeb, or boil them in
Laban (you can add some more garlic and dried mint if you do
this). Warning: if you make Kbeb b'laban, make sure that the kbeb
dough is not soft (you can also fry them first before adding them to
the laban). Enjoy.
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