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Pareve Red Lentil and Bulgur “Kibbe Neye” with Chopped Vegetables
Pareve Red Lentil and Bulgur Kibbe Neye with Chopped Vegetables
- 3/4 cup red lentils
- 1 and 1/2 cup very fine bulgur
- 3 scallions, minced
- 1 big bunch of parsley, minced
- 1 red pepper, minced
- 1 green pepper, minced
- 1 large onion, minced
- 2 tablespoon tomato paste
- 1 tablespoon pepper paste
- 1 tablespoon cumin
- Salt and pepper
- 1 cup oil
- 1.Cook lentils with about 2 cups water or enough water to cover just until it's cooked and water absorbed, but not super soft like lentil soup
- 2. In the meantime cook the onion in oil almost frying it until its brown - do not burn. This will give the kibbeh that extra flavor.
- 3. In a large bowl combine the mixed veggies - peppers , scallions parsely. Add the red lentils- must be hot, and onions ( hot as well with a little bit of its oil) . Add bulgur , tomato paste and pepper paste. Salt and pepper .
- 4. Mix together and cover tightly and allow to sit for 30 minutes do that the steam cooks the bulgur .
- 5. After 30 minutes check for seasoning and moisture. (We need to form torpedos with them so if they are too moist it's ok to add a little flour or its too dry add a little water.)
- 6. Form into torpedos an serve .. Garnish with extra parsley and scallions if you like.
Note: pepper paste can be found in any middle eastern or Mediterranean supermarket.. It is pretty spicy .. If you can find it then add an extra tablespoon of tomato paste and some cayenne pepper.
This a healthy lunch protein/veggie combo that is perfect for a midday holiday meal. Years ago in Aleppo, Syria and in the Mediterranean countries, kibbe neye was prepared with raw meat. Over the years this recipe has evolved into a healthier pareve version. Enjoy!
Submitted by born2shopforced2cook (a great new blog to follow) !