This is an idea I had tried on red lentils a while back: Make patties or balls of red lentils and bulgur similar to a falafel and stuff them with cheese; then I saw that Beth had done a similar job with some pumpkin kibbeh (she stuffed them with a feta mixture); these kibbeh are usually stuffed with chickpeas, onions and greens.
It is more fun to eat when they are hot and the cheese is oozing out!
- 1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
- 4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
- small white onions, sprinkled with salt and sumac
- 1/4 cup of minced herbs (parsley, other)
- Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
- 1/2 cup of fine semolina flour
- 1/4 cup of unbleached all-purpose flour
- 8 ounces of goat cheese
- 2 large eggs
- 1 cup shredded mozzarella
- 1/4 cup of walnuts
- 1/4 cup of whipping cream
- 1 teaspoon of mashed garlic (with salt in a mortar)
- Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
- 1/4 cup of minced parsley
- 1/4 cup of minced dill (or other herb)
- Lemons, quartered
- Oil, to fry the kibbeh in
To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.
- Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.
- Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.
- Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.
- Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.
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