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Tuesday 19 October 2021
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Vegan chard kebbeh

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.

Vegan chard kebbeh served with a hot dip sauce

Vegan chard kebbeh served with a hot dip sauce

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

  1. In a saucepan, add the chopped onions to the vegetable oil and let simmer on low fire for 10 minutes
  2. Add the tomato and hot chili paste, the cumin, pepper and the chopped swiss chard and stir while cooking

Make the kebbeh:

  1. 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.
  2. 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
  3. Fill the kebbeh with the stuffing and close it. Make an oval shape with 2 pointed ends.

Cook the kebbeh:

  1. In a large cooking pot, add water with salt and bring to boil
  2. When the water starts boiling, add in the kebbeh balls
  3. When the kebbeh is well cooked when it floats to the water surface

Make the dip sauce:

  1. Mix the hot chili paste, minced garlic, salt, cumin and olive oil

Serve the Kebbeh with the sauce on the side




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