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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 89.9
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.1 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Vegetarian Bulgar Patties calories by ingredient
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Vegetarian Bulgar Patties

Submitted by: GABAY29

Introduction

AKA Kibbeh Neye w' Khidrawat. A popular Syrian dish that is compatible with either meat dishes or dairy dishes.
AKA Kibbeh Neye w' Khidrawat. A popular Syrian dish that is compatible with either meat dishes or dairy dishes.

Number of Servings: 30

Ingredients

    Parsley, 1 cup
    Scallions, raw, 4 medium (4-1/8" long)
    Bell Pepper, Red, 1 large raw, 148 gram
    Bell Pepper, Green, 1 large raw, 164 gram
    Red Ripe Tomatoes, 3 tomato
    Onions, raw, 3 cup, chopped
    Goya Red Lentils, 1/4 cup (52g), 1.5 cup
    Arrowhead Mills Organic Bulgur Wheat, 3 cup rinsed in cold water and drained.
    Contadina Tomato Paste, 11 tbsp
    *Cumin, Ground, 3 tsp
    *Crushed Red Pepper, .50 tsp
    Olive Oil, 1 tbsp
    Salt is option, though I don't add any.

Directions

1) Combine parsley, scallions, red and green bell peppers, and tomatoes in a large bowl. Mix together with half 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 the lentils and onions are hot, add them to the minced vegetable mixture in the bowl. add the olive oil, and stir. Add the bulgar, tomato paste, cumin, crushed red pepper, and salt, if desired. Blend the mixture thoroughly by hand and adjust the seasoning if you wish. Cover with foil, and refrigerate for about 30 minutes to let the mixture solidify.
4) Form the mixture into torpedo shapes, about 2 - 3 inches long. Serve the kibbeh at room temperature.
***Most Syrians eat this patty with Tamarind sauce as a dipping. I personally don't like it but many do. I like to eat it with yogurt on the side.

Number of Servings: 30

Recipe submitted by SparkPeople user GABAY29.






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