Kbebat (Spicy Bulgur “Gnocchi”) Recipe by The Janoudi Kitchen

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Kbabet (Spicy Bulgur "Gnocchi") by The Janoudi Kitchen

Cuisine

Middle Eastern

Servings

servings

Ingredients

Dough

• 1 1/2 cups fine bulgur
• 1/4 cup warm water
• 3/4 cup all-purpose flour
• 1 tablespoon dry cumin
• 1/2 cup water, room temp.

Sauce

• 2 cloves garlic
• 1/4 cup walnuts crushed
• 2 tablespoon red pepper paste
• 1/4 cup parsley chopped
• 1/3 cup olive oil

Cuisine Middle Eastern Servings servings Ingredients Dough 1 1/2 cups fine bulgur 1/4 cup warm water 3/4 cup all-purpose flour 1 tablespoon dry cumin 1/2 cup water, room temp. Sauce 2 cloves garlic 1/4 cup walnuts crushed 2 tablespoon red pepper paste 1/4 cup parsley chopped 1/3 cup olive oil

Instructions

1. In a bowl, add the bulgur and warm water and set sit for 30 minutes to an hour
2. 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.
3. Add the flour to the ground bulgur and mix well.
4. Add the salt and cumin
5. 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.
6. 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.
7. 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.
8. Let air dry, meanwhile, make the sauce
9. To make the sauce, combine the crushed garlic, walnuts, pepper paste, parsley and olive oil until well combined. Add salt if needed.
10. 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.
11. Once cooled, add the gnocchi into your sauce, mix well, and serve!

    

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