Recipe Courtesy of The Janoudi Kitchen
The sisters behind The Janoudi Kitchen have made their passion for food a beautiful hobby. Their page is filled with dinner inspirations, and they share step by step recipe tutorials. Living abroad, they understand the importance of staying in touch with where you are from, and like us, they do so through their food and traditions
Kbabet (Spicy Bulgur "Gnocchi") by The Janoudi Kitchen
In a bowl, add the bulgur and warm water and set sit for 30 minutes to an hour
Transfer the bulgur through a food grinder a little at a time, with a clean bowl on the end ready to catch the ground bulgur dough.
Note: if you do not have a food grinder, you can use a food processor. Let the bulgur soak for 2 hours until it is extremely soft so it is easily processed.
Add the flour to the ground bulgur and mix well.
Add small splashes of room temperature water and mix in between until the dough comes together and it is NOT wet or sticky. You don’t have to use the full ½ cup of water.
Use the tips of your fingers to knead any chunks of bulgur so the dough is smooth, you should be able to pick up the dough in one piece.
Begin forming gnocchi or marble sized balls in your hand and lay out on a sheet pan covered in paper towels, continue until all the dough is used. You can dip your fingers in water every once in a while to keep your hands from getting to dry or sticky.
Let air dry, meanwhile, make the sauce
To make the sauce, combine the crushed garlic, walnuts, pepper paste, parsley and olive oil until well combined. Add salt if needed.
Bring a pot of salted water up to a boil and add in your bulgur “gnocchi”. Let the water come back up to a boil and leave for 10 minutes, then strain the gnocchi into a strainer, and let them cool for 15 minutes.
Once cooled, add the gnocchi into your sauce, mix well, and serve!