Kibbet Hileh (Vegan Kibbeh with Caramelized Onions)

Method6 steps

1. 1

   Step 1: Soak ALL 2 cups dry fine bulgur in enough water to soften it, about 20 minutes or until soft. Drain through a cheesecloth-lined strainer and squeeze dry, discarding the soaking water. Reserve ALL actual softened, squeezed bulgur for stage 2.

   Fine bulgur: soak about 20 minutes · 20 minUses 2 cups dry fine bulgur, #1 grade · Water sufficient to soak the fine bulgur; discarded after draining and squeezing; amount not specified

2. 2

   Step 2: In a food processor, combine ALL the actual softened, squeezed bulgur from stage 1 with ALL 1 cup coarse semolina and 2 tablespoons flour. Process until a dough forms, then add all the ground coriander (1 Tbsp), Aleppo pepper (1 tablespoon) and ONLY 2 teaspoons of the salt supply. Process until combined. Reserve the remaining 1 teaspoon salt for optional adjustment AFTER cooking at stage 6; do not taste raw flour dough.

   Uses Complete actual softened and squeezed fine bulgur · 1 cup coarse semolina · 2 Tbsp all-purpose flour · 1 Tbsp ground coriander · 1 tablespoon Aleppo pepper for dough · 2 teaspoons salt for dough; reserve 1 teaspoon for cooked final adjustment

3. 3

   Step 3: Tip ALL the actual dough from stage 2 onto a work surface. Wet your hands with water as needed and knead the dough for about 3–4 minutes, until soft and easy to shape.

   Uses Complete actual seasoned raw bulgur and semolina dough · Water for wetting hands while kneading and shaping, as needed; amount not specified

4. 4

   Step 4: Bring about 4–5 cups cooking water to a boil in a stockpot. Form ALL the actual dough from stage 3 into balls using water-wetted hands as needed. Add the balls to the boiling water and simmer for about 20 minutes, until cooked through. The source gives no fixed ball size or count; check the actual centers are fully cooked, continuing as needed. Reserve ALL actual cooked balls for draining in stage 6.

   Kibbeh balls: simmer about 20 minutes · 20 minUses About 4–5 cups water for cooking the kibbeh balls · Complete actual shaped-ready bulgur and semolina dough · Water for wetting hands while kneading and shaping, as needed; amount not specified

5. 5

   Step 5: Meanwhile, combine ALL ¼ cup olive oil and three sliced onions in a pan over medium heat. Sauté for about 15 minutes until soft and light golden-brown. Add ALL 2 teaspoons safflower petals and cook for another 2 minutes. Remove from the heat and stir in ALL 2 tablespoons pomegranate molasses. Keep this complete actual cooked onion-safflower mixture ready for stage 6.

   Onions: about 15 minutes, then safflower 2 minutes · 15 minUses ¼ cup olive oil for onions · 3 medium onions, sliced · 2 teaspoons safflower petals (asfur), not safflower oil · 2 Tbsp pomegranate molasses

6. 6

   Step 6: Drain ALL the actual fully cooked kibbeh balls from stage 4, discarding their cooking water, and add the balls to ALL the actual prepared onion-safflower-molasses mixture from stage 5. Sauté together over medium-high heat for about 2 minutes until well combined. Taste only this cooked dish; adjust with as much of the reserved 1 teaspoon salt as needed, then optional extra salt only if still required. Serve the complete batch immediately as four portions.

   Combine cooked kibbeh and onions: about 2 minutes · 2 minUses Complete actual fully cooked kibbeh balls, drained of cooking water · Complete actual cooked onion safflower and molasses mixture · Only as needed from the remaining 1-teaspoon salt reserve; amount used unknown · Additional salt to taste only if needed after the measured salt reserve; amount not specified