Kibt el Hazene is a vegan dish traditionally made during Holy Week of Lent and served for dinner following Good Friday mass. It is a “fake” kibbe made without meat, but with burghul, pumpkin, onion, and hamayda if available or spinach.
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Ingredients
- 3 cups burghul number 1
- 1/2 kilo pumpkin 2.3 pounds
- 1 large onion minced with a grater
- 2 tablespoon dry mint
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 1/2 cup flour
- Large bag of spinach chopped
- 1 1/2 cup dried chickpeas, chopped in half soak in water the night before (you can buy them pre split)
- 1 onion chopped
- 1 tablespoon salt
- 1 1/2 teaspoon sumac
- 1 teaspoon pepper
Ingredients
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Instructions
Kibbe Shell
- Boil the pumpkin until soft.
- Remove the pumpkin from water and place on top of the burghal in a big bowl and combine.
- Add the minced onion, mint, pepper, salt and flour, and combine together. Knead well. The mixture should not be too hard or too soft. Add more flour or burghal if it is too soft.
Stuffing
- Fry chopped onion until golden, then add spinach, salt, sumac, pepper and sauté together. After a few minutes, mix in chickpeas.
Combine
- Roll the dough mixture into an oval round shape for the exterior of the Kibbe and stuff with the spinach mixture.
- To fry, add enough vegetable oil in a pot to cover an 1 1/2-2 inches. Heat the oil, then add the kibbe in the pot and lower the heat.
- Fry until dark golden color /medium brown.
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