Kibbeh Neye w’Khidrawat [Lessons from the Syrian Kitchen]

By: Naomi Ross

Rosh Hashanah is a time for experiencing newness—new and sweet tastes abound to usher in a sweet New Year.  This year, widen your traditional menus with this sweet Syrian recipe to enhance your holiday table. This year, widen your traditional menus with this sweet Syrian recipe to enhance your holiday table.

Kibbeh Neye w’Khidrawat – Vegetarian Bulgur Patties
from Aromas of Aleppo: The Legendary Cuisine of Syrian Jews [New York, 2007] 

Kibbeh neye w’Khidrawat, which are pareve, are a perennial favorite among Aleppian Jews. 

Yield: 25 patties, about 10 to 12 servings

1/2 bunch flat-leaf parsley, chopped
4 to 5 scallions, chopped
1 large red bell pepper, chopped
2 small green bell peppers, chopped
3 fresh tomatoes, chopped
6 onions, chopped (about 3 cups)
1 1/2 cups red lentils, washed
2 cups extra virgin olive oil
3 cups fine bulgur (cracked wheat) rinsed in cold water and drained
One 6-ounce can tomato paste
1 tbsp. ground cumin
1 tsp. Aleppo pepper, or ½ tsp. crushed red pepper
1 tbsp. kosher salt
½ cup ouc (tamarind concentrate) homemade or store-bought (optional)

1. Combine the parsley, scallions, bell peppers and tomatoes in a large bowl. Mix together with half of the onions and set aside.

2. In a medium saucepan over medium-high heat, sweat the lentils in 1 cup water with the remaining onions until the lentils and onions are soft, about 10 minutes.

3. While lentils and onions are hot, add them to the minced vegetable mixture in the bowl; add the olive oil, and stir. Add bulgur, tomato paste, cumin, Aleppo pepper and salt. Blend the mixture thoroughly by hand and adjust the seasoning, if necessary. Cover with foil, and refrigerate for about 30 minutes to let the mixture solidify. 

4. Form the mixture into torpedo shapes, about 3 inches long. Serve the kibbeh at room temperature with ouc, if desired.

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This article was featured in the Fall 2015 issue of Jewish Action.
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