vegan kibbeh nayeh

Kibbeh nayeh (nayeh is arabic for "raw") is a favorite and tasty Middle Eastern raw meat and bulgur dish but Isgouhi has introduced us to the vegan version using potatoes instead of ground meat, apparently called "kibbet batata" or "potato kibbet". Given our preoccupation with unsustainable foods (and the risky nature of trusting raw meat from Big Food), this vegan dish is a welcome addition to our Armenian Lebanese tradition in the Sark family  (bob qualifies as an adopted Armenian?. Of course there are so many individual variations of traditional recipes, but we like this one (the only one we know!). Some recipes leave the mass of kibbeh undivided when served, but we like the small little individual sized ellipsoidal shaped format.

ingredients

1 c bulgur

2-3 medium vine tomatoes, grated

1 level T red pepper paste

1 heaping t cumin

salt to taste

black pepper to taste

2 to 3 T cold water

2 c mashed potatoes (2 big russet potatoes)

1/4 c regular olive oil, plus some to "wet the fingers" in a bowl

1 small onion, chopped finely

3 scallions, chopped  (reserve a bit for garnish)

1/2 c chopped parsley (reserve a bit for garnish)

instructions

1. Finely chop all the veggies and parsley.
2. Boil the potatoes and let cool, then peel and use the potato ricer.
3. Grate the tomatoes and mix into the bulgur and let sit 30 minutes to absorb the tomato water.
4. Add all the spices and kneed together until they unify a bit, adding 2 to 3 T cold water to help it amalgamate.
5. Then incorporate the potatoes until it is a smooth dough.
6. Mix in the olive oil and kneed together.
7. Then add in the onion, scallions and parsley until uniformly distributed.
8. Dipping hand occasionally in olive oil, form little flattened football shaped portions and arrange in a platter [see photos].
9. Garnish with the reserved scallions and parsley.

notes

1. Vegan kibbeh niyeh Palestinian recipe by Reem Kassis (scroll down the page).
2. Illustrations available.