Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 cups of fine bulgur with 2 cups of hot water, then set it aside to soak for 30 minutes until softened; simultaneously, rinse 0.5 cup of brown lentils and simmer them in 1.5 cups of vegetable broth for 20 minutes until tender.

2. 2

   Heat 1 tablespoon of olive oil in a large pan over medium heat, then sauté 1 large diced onion for 5 minutes until translucent before adding 4 cups of packed fresh spinach and cooking until wilted.

3. 3

   Transfer the cooked lentils and sautéed spinach and onion mixture into a medium bowl, then stir in 2 tablespoons of pomegranate molasses, 1 teaspoon of ground cumin, 0.5 teaspoon of ground cinnamon, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined for the filling.

4. 4

   Drain any excess water from the softened bulgur, then combine it with 0.25 cup of all-purpose flour, 0.25 cup of chopped fresh mint leaves, and 1 teaspoon of seven spice blend in a separate large bowl, mixing well to form a cohesive dough for the kibbeh shell.

5. 5

   Take about 2 tablespoons of the bulgur dough and flatten it into a disc in your palm, place 1 tablespoon of the lentil-spinach filling in the center, and carefully enclose the filling to form an oval-shaped parcel, ensuring the edges are sealed; repeat this process until all the filling and dough are used.

6. 6

   Arrange the kibbeh parcels in a single layer in a steamer basket lined with parchment paper, ensuring they do not touch, and steam them over simmering water for 20-25 minutes until the parcels are firm and cooked through.

7. 7

   Carefully remove the Steamed Vegetarian Kibbeh Parcels from the steamer and serve them immediately, drizzled with the remaining 2 tablespoons of olive oil.