Lebanese Potato-Based Vegan Raw Kibbeh
Cold-hydrated suitable fine bulgur and chilled cooked potato, with mint and walnut garnish.
25 min hands-on + 20 min chilling · Total: 45 min · 2 servings
Ingredients
- 100 g DRY fine brown bulgur labelled for cold hydration/uncooked consumption
- 10 g RTE walnut halves, GARNISH ONLY
- 5 g Fresh mint TOTAL, 4 g mixture + 1 g garnish
- 30 ml Extra-virgin olive oil TOTAL, 15 ml mixture + 15 ml finish
- 100 g Fully COOKED plain peeled potato mash, safely chilled to at most 4°C
- 15 ml Commercially RTE tomato paste suitable for uncooked use
- 30 g Trimmed white/yellow cooking onion, NOT garlic
- 30 g Trimmed green bell pepper
- 0.25 tsp Ground cumin
- Salt, to taste
- 150 ml Potable cold bulgur-hydration water
- 50 ml Cold water MAX compatible-product reserve (optional)
Instructions
Hydrate suitable bulgur cold
Use ONLY a fine brown bulgur explicitly suitable for cold hydration and uncooked consumption. Cover 100 g dry bulgur with 150 ml cold potable water and refrigerate at 4°C or colder from a 20-minute first check. Follow stricter compatible directions; optional extra water is MAX 50 ml. Drain/press excess if present; hard/unsuitable grain is not made edible by a timer.
Use ONLY a fine brown bulgur explicitly suitable for cold hydration and uncooked consumption. Cover 100 g dry bulgur with 150 ml cold potable water and refrigerate at 4°C or colder from a 20-minute first check. Follow stricter compatible directions; optional extra water is MAX 50 ml. Drain/press excess if present; hard/unsuitable grain is not made edible by a timer.
Hydrate suitable bulgur cold: 1200 seconds
Prepare chilled potato and herbs
Use 100 g already FULLY COOKED plain mash chilled safely to at most 4°C, not hot mash, raw potato or a fresh-tomato substitute. Wash/dry produce; finely chop 30 g cooking onion, 30 g green pepper and 4 g of the mint, reserving 1 g mint and all 10 g RTE walnuts for garnish. Check uncooked-use tomato paste label; no food processor is needed for garnish.
Use 100 g already FULLY COOKED plain mash chilled safely to at most 4°C, not hot mash, raw potato or a fresh-tomato substitute. Wash/dry produce; finely chop 30 g cooking onion, 30 g green pepper and 4 g of the mint, reserving 1 g mint and all 10 g RTE walnuts for garnish. Check uncooked-use tomato paste label; no food processor is needed for garnish.
Mix and knead briefly
Combine tender drained bulgur, cold cooked potato, all 15 ml RTE tomato paste, chopped onion/pepper/4 g mint, cumin, salt and exactly 15 ml of the TOTAL 30 ml oil. Knead with clean hands/utensils about 5 minutes until cohesive, keeping cold ingredients out only briefly. Do not add raw flour to bind it; no basil, molasses or walnut paste.
Combine tender drained bulgur, cold cooked potato, all 15 ml RTE tomato paste, chopped onion/pepper/4 g mint, cumin, salt and exactly 15 ml of the TOTAL 30 ml oil. Knead with clean hands/utensils about 5 minutes until cohesive, keeping cold ingredients out only briefly. Do not add raw flour to bind it; no basil, molasses or walnut paste.
Mix and knead briefly: 300 seconds
Shape and serve cold
Shape on a clean platter, finish with ALL remaining 15 ml oil, 1 g mint and 10 g walnut garnish. Raw describes no-final-cook serving, not untreated grain or raw flour. Half is 50 g dry bulgur/50 g prepared potato; fourfold 400 g/400 g with every water/oil/garnish scaled. Serve cold promptly or refrigerate covered at 4°C or colder up to 24 hours or earlier component deadline; no reheating or inherited beet variation.
Shape on a clean platter, finish with ALL remaining 15 ml oil, 1 g mint and 10 g walnut garnish. Raw describes no-final-cook serving, not untreated grain or raw flour. Half is 50 g dry bulgur/50 g prepared potato; fourfold 400 g/400 g with every water/oil/garnish scaled. Serve cold promptly or refrigerate covered at 4°C or colder up to 24 hours or earlier component deadline; no reheating or inherited beet variation.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Serve cold promptly; keep covered at 4°C or colder for at most 24 hours or an earlier component deadline. This is a conservative mixed-food handling choice, not a rice rule or validated shelf life. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Serve chilled as directed; do not repeatedly warm and cool ready-to-eat food. Follow an earlier ingredient use-by limit.
About this recipe
Cold-hydrated suitable fine bulgur and chilled cooked potato, with mint and walnut garnish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.