Try this Baked Kibbeh recipe, or contribute your own.
Suggest a better descriptionPour the bulgur into a large bowl and add enough water to cover it. Let it rest for an hour.
Pour the bulgur and water into a sieve and drain as much water as possible. Press the bulgur with your hands to get rid of excess water.
Pour the bulgur into the bowl of the food processor (if you don't have a food processor see notes for alternatives). Add chickpea, salt, cayenne pepper, cumin seeds, cinnamon, bell pepper, and onion to the bowl. Pulse until all the ingredients are well mixed, and pepper and onion are the size of a grain of rice.
Remove from the food processor and pour the mixture into a large bowl. Add pine nuts, raisins, and parsley and mix well with your hands.
Pour half the oil into a 1-quart [1 lt] baking pan and spread it on the bottom and sides.
Pour the bulgur mixture and press with your hands to form an even, compact layer.
Heat the oven to 450 ºF [232 ºC], or the maximum your oven reaches.
Cover the top with the remaining oil and bake for 15-20 minutes, or until the top has turned golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (204g) | ||
Recipe Makes: 1 | ||
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Calories: 152 | ||
Calories from Fat: 94 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9308.9mg | 321 % | |
Potassium 288.2mg | 8 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 10.7g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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