Kibbeh
# LEFTOVERS
Kibbeh is a mediterannian dish made with broken wheat and meat, but here is a recipe where not one but two leftovers -daliya and chickpeas curry will be used. To make colourful Kibbeh, i have used pumpkin, beetroot and spinach. This crunchy dish can be served as a starter with tahini or curd dip or in main course along with pita bread.
Kibbeh
# LEFTOVERS
Kibbeh is a mediterannian dish made with broken wheat and meat, but here is a recipe where not one but two leftovers -daliya and chickpeas curry will be used. To make colourful Kibbeh, i have used pumpkin, beetroot and spinach. This crunchy dish can be served as a starter with tahini or curd dip or in main course along with pita bread.
Open in Cookpad AppSteps
- 1
Divide daliya into parts according to the purees(for different colour) you are using.
- 2
Add puree, salt, chaat masala and garam masala accordingly as daliya is already cooked and must be having masalas in it
- 3
Keep these in fridge for 1 hr so that masalas and puree will be soaked by daliya
- 4
Add chopped onion and masalas(if needed) to the chickpeas. We need only chickpeas so if there is gravy then dry it.
- 5
Apply oil to your palm and make a flat patty with daliya dough. Fill chickpeas in it and give it a shape. Prepare all the kibbeh.
- 6
You can fry them or bake them. I have airfryed them. They need very less time as all the ingredients are already cooked.
- 7
Serve them hot with tahini sauce or curd dip. This is how they look from inside while eating
- 8
Note- If deep frying,then add some wheat flour to daliya dough so that kibbeh are well binded.
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