Vegan chard kebbeh is a vegetarian Armenian kebbeh that is traditionally prepared during the lent season. It is a particular kind of kebbeh as it is boiled in salty water instead of being fried and it contains semolina and bulgur together. Vegan chard kebbeh can be served either with a hot dip sauce or with yogurt.
Preparation Time: 1 hour
Ingredients:
Dough
1 cup of fine burgul
¾ cup of semolina
1 tsp of grounded hot chili
Salt
Water
Stuffing
1 cup of swiss chard leaves, finely chopped
1 small onion, finely chopped
1 tsp of tomato paste
½ tsp of hot chili paste
1 tsp of vegetable oil
1 tsp of pepper
Salt
Cumin
Spicy dip sauce
1 tbsp. of hot chili paste
¼ cup of extra virgin olive oil
4 garlic cloves, minced
Salt
1 tsp of cumin
Preparation method:
Dough
In a large bowl, mix the burgul, semolina, grounded hot chili and salt with 1 cup of water. Knead well and put aside
Stuffing
- In a saucepan, add the chopped onions to the vegetable oil and let simmer on low fire for 10 minutes
- Add the tomato and hot chili paste, the cumin, pepper and the chopped swiss chard and stir while cooking
Make the kebbeh:
- Form balls the size of a golf ball. Hold the meat ball in one hand and with the index of your other hand make a whole it the ball. Widen the hole by turning the kebbeh and pressing its inside walls gently against your palm. Make sure the kebbeh is uniformly thin.
- Moisturize your hands in cold water as you work to avoid the kebbeh from sticking to hour hands and to give it a smooth finish
- Fill the kebbeh with the stuffing and close it. Make an oval shape with 2 pointed ends.
Cook the kebbeh:
- In a large cooking pot, add water with salt and bring to boil
- When the water starts boiling, add in the kebbeh balls
- When the kebbeh is well cooked when it floats to the water surface
Make the dip sauce:
- Mix the hot chili paste, minced garlic, salt, cumin and olive oil
Serve the Kebbeh with the sauce on the side
