Emulsifier Free Vegan Lentil Kibbeh

Total time1 hr 20 min

Prep time30 min

Cook time30 min

4.9

(21)

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Ingredients

4 servings

For the shell

1 cup fine bulgur wheat
1 cup boiling water
1 cup brown lentils, cooked and cooled
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp black pepper
1 tsp salt

For the filling

2 tbsp olive oil
1 medium yellow onion, finely diced
⅓ cup pine nuts
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper (optional)
½ tsp salt

For baking

2 tbsp olive oil, for brushing

For serving

fresh parsley, chopped (optional)
lemon wedges (optional)

Instructions

1
Place the bulgur in a large mixing bowl and pour the boiling water over it. Stir once, cover tightly with a plate or plastic wrap, and let stand for 20 minutes, until all the water is absorbed and the bulgur is tender.
2
While the bulgur soaks, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.

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