Kibbeh with zucchini pulp, in an inventive vegetarian recipe you will love very much

Ingredients

3 cups fine bulgur 1 kilo onions, sliced into wedges 1 cup walnuts, coarsely chopped 1/2 cup raisins 1 1/2 cups cooked chickpeas A pinch of seven-spice A pinch of black pepper A pinch of cumin Salt 2 tablespoons pomegranate molasses Vegetable oil Zucchini pulp (the pulp of 2 kilos of zucchini) 1 onion, ground with fresh basil 1/2 cup flour 2 tablespoons sweet pepper paste 2 tablespoons sumac

Preparation:

With a little oil, fry the walnuts, then remove them from the oil once they are browned
In the same oil, sauté the sliced onions until they wilt
Add the pre-cooked or canned chickpeas, a spoonful of pepper paste, spices, and salt, and stir for a little, then add the pomegranate molasses, stir, and remove the filling from the heat
Let the filling cool, then add the fried walnuts on top, followed by the raisins and sumac, and mix
At the same time, boil the zucchini pulp until cooked, then drain it well
Mash the zucchini pulp with a fork, spoon, or food processor, then add the bulgur over it and leave them long enough for the bulgur to absorb the liquid and swell... You can also add a little water as needed
When the bulgur grains swell or become larger and soften, add the ground onion with basil, a pinch of spice, pepper, cumin, salt, and a spoonful of pepper paste, and knead well...
Add the flour gradually and knead again... You can add a little water as needed if the dough is dry
When the dough becomes cohesive, form it into balls, then shape it as desired, fill it, and seal it
Fry the kibbeh patties of zucchini pulp in plenty of oil over medium heat until golden and cooked through

This special recipe is from a friend of our site

Ruwaida Al-Haj Al-Rifai

Click on Ruwaida's name to discover all her delicious recipes on our site

Also from the delicious zucchini recipes, here is Zucchini with Yogurt

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Kibbeh with Zucchini Pulp

Prep checklist

Cooking notes