Vegan Mushroom Kibbeh

Here's how to make mushroom kibbeh- a vegan version of Lebanon's national dish! These go perfectly alongside a Lebanese mezze board.

Serves: 4-6

Ingredients:

For the bulgur coating:

• 1 large sweet potato
• 160g dry bulgur wheat (fine) 
• 500 ml water
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp cinnamon
• salt and pepper 
• 1 tbsp tapioca flour or cornflour
• 1 tbsp olive oil

For the filling:

• 500g chestnut mushrooms
• 1 medium onion, diced. 
• 1 tbsp olive oil
• 2-3tbsp Lebanese seven spice: a mix of allspice, turmeric, pepper, cinnamon, paprika, coriander, cumin, salt, and sumac
• 80g walnuts
• 1-2 tbsp lemon juice 

Method:

Make the coating:

1. Bring a pot of water to boil. Peel and dice the sweet potato into one-inch chunks, and boil for about 10-12 minutes (until fork tender). Drain and let cool.
2. Prepare the fine bulgur: bring 500ml water to the boil and add the bulgur wheat. Simmer for about 10 minutes over medium-low heat, then turn off the heat and cover. Cover and let sit for another 10 minutes. 
3. Pureé the sweet potato using a blender or a potato ricer, so that it's very smooth.
4. In a large mixing bowl, stir together the sweet potato pureé, the cooked bulgur wheat, the spices and the salt and pepper (taste as you season!). Finally, add the olive oil and tapioca starch and ensure everything is well-incorporated. 
5. Leave this mixture in the fridge for an hour or so before you prepare the filling. 

Make the filling:

1. Preheat grill to 200C. 
2. Prepare the mushrooms: Add them to a food processor until they are finely chopped but still chunky- like the texture of mince. Alternatively, finely dice 300g of them and blend the final 200g.
3. Heat the olive oil in a frying pan and add the diced onion. Season with salt and cook over medium heat until soft and fragrant. 
4. Add the mushrooms and stir in the Lebanese spice mix. 
5. Cook for 10 minutes or so, stirring frequently. Taste and adjust seasoning/ spices. 
6. Meanwhile, toast the walnuts: spread them into an even layer on a baking tray and place under the preheated grill until they are golden and toasted- about 5 minutes. They burn very easily so check on them often. 
7. Chop the toasted walnuts into small pieces.
8. When the mushroom mixture is cooked, take off the heat and stir in the toasted walnuts and the lemon juice. Taste and adjust seasoning, spices and lemon juice to taste.

Assemble and Cook: 

1. Once everything is cool enough to handle, start assembling the kibbeh. Take about a tablespoon of the bulgur mixture and roll into an oval shape in the palm of your hand. Use your thumb to make a indentation in the centre of the oval, and spoon a couple teaspoons of the mushroom filling into this indentation. Top this with more of the bulgur mixture- a little less than a tablespoon- and pinch the sides together so that the mixture is fully encased. Gently shape into the pointed shapes of traditional kibbeh, and aside.
2. Repeat this until everything has been used up.
3. Cook these in the air-fryer (spray with cooking spray first) at 200C for about 18 minutes, flipping halfway through, until they are crispy and golden brown. You could also bake these in the oven for 20-25 minutes at 200C.
4. Serve drizzled with tahini or alongside a dip like hummus or muhammara, and with plenty of fresh lemon. 

Recipe notes:

    Storage: Ideally, serve these immediately so they are still crispy. If you're making them ahead, let cool before storing in an air-tight container in the fridge. They should keep fresh for up to 3 days. Make sure to reheat them in the air-fryer or the oven and not the microwave, or they'll lose their crispiness.