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Middle Eastern Sampler Recipe

Name: European Street Cafes Middle Eastern Sampler Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 0.5 cups fine bulgur (cracked wheat); 0.5 cups boiling water; 1.5 cups Italian flat-leaf parsley, packed and finely chopped; 0.25 cups fresh mint leaves, finely chopped; 1 each medium tomato, seeds removed and finely diced; 0.5 each small Persian cucumber, finely diced; 1 each green onion (or small red onion), finely minced; 2 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 0.5 tsp fine sea salt; 0.25 tsp ground black pepper; 1 cups canned chickpeas, drained (reserve 2 tbs liquid); 2 tbs tahini; 1.5 tbs fresh lemon juice; 1 each garlic clove, minced; 1 tbs extra-virgin olive oil; 0.25 tsp ground cumin; 2 tbs cold water or reserved chickpea liquid; 0.5 tsp fine sea salt; 0.5 cups fine bulgur (cracked wheat); 0.5 cups lean ground beef or lamb (divided); 0.125 tsp ground cinnamon; 0.125 tsp ground allspice; 0.5 tsp fine sea salt; 0.25 tsp ground black pepper; 0.25 each small onion, grated and squeezed dry; 1 tsp olive oil (for pan and shaping); 0.5 cups vegetable oil (for shallow frying); 1 tbs pine nuts, toasted (optional, for filling); 2 cups mixed lettuce leaves

Inspired by European Street Cafe

Time45m

Serves1

A scoop of garden fresh tabbouleh on a bed of lettuce with tomato slices, hummus dip, a fried kibbe and pita bread.

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Ingredients

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Tabbouleh

1/2 cups fine bulgur (cracked wheat)

1/2 cups boiling water

1 1/2 cups Italian flat-leaf parsley, packed and finely chopped

1/4 cups fresh mint leaves, finely chopped

1 each medium tomato, seeds removed and finely diced

1/2 each small Persian cucumber, finely diced

1 each green onion (or small red onion), finely minced

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1/2 tsp fine sea salt

1/4 tsp ground black pepper

Hummus

1 cups canned chickpeas, drained (reserve 2 tbs liquid)

2 tbs Tahini

1 1/2 tbs fresh lemon juice

1 each garlic clove, minced

1 tbs extra-virgin olive oil

1/4 tsp Ground cumin

2 tbs cold water or reserved chickpea liquid

1/2 tsp fine sea salt

Kibbeh (fried)

1/2 cups fine bulgur (cracked wheat)

1/2 cups lean ground beef or lamb (divided)

1/8 tsp Ground cinnamon

1/8 tsp ground allspice

1/2 tsp fine sea salt

1/4 tsp ground black pepper

1/4 each small onion, grated and squeezed dry

1 tsp olive oil (for pan and shaping)

1/2 cups vegetable oil (for shallow frying)

1 tbs pine nuts, toasted (optional, for filling)

Salad bed & accompaniments

2 cups mixed lettuce leaves

1 each ripe tomato, sliced

1 each lemon wedge (for serving)

1 each pita bread, warmed

1 tsp extra-virgin olive oil (for drizzle)

1/4 tsp sumac or paprika (optional, garnish)

Method

Tabbouleh

Soak bulgur

Place 1/2 cup fine bulgur in a small bowl and pour 1/2 cup boiling water over it. Cover and let sit 10–12 minutes until softened, then drain any excess liquid by pressing gently with a spoon or using a fine sieve.

Finely chop parsley and mint, dice the tomato and cucumber, and mince the green onion. Combine the cooled, drained bulgur with the parsley, mint, tomato, cucumber and green onion in a medium bowl.

Whisk together 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour over the bulgur mixture and toss thoroughly. Adjust seasoning to taste. Refrigerate while you prepare the rest so flavors meld (at least 10 minutes).

Hummus

In a food processor or blender, combine 1 cup drained chickpeas, 2 tablespoons tahini, 1 1/2 tablespoons lemon juice, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon ground cumin and 1/2 teaspoon salt.

Process until smooth, scraping down the sides. If mixture is too thick or grainy, add 1–2 tablespoons cold water or reserved chickpea liquid and process again until creamy and spreadable. Taste and adjust salt or lemon as needed.

Transfer to a small serving bowl, smooth the top, drizzle with a little olive oil and sprinkle a pinch of sumac or paprika if desired.

Kibbeh (fried)

Prepare bulgur and meat

Place 1/2 cup bulgur in a bowl and cover with 1/4 cup warm water; let sit 10 minutes until softened and most liquid is absorbed. Squeeze out any excess moisture. In a food processor, combine the soaked bulgur, 1/2 cup raw ground meat, 1/4 grated onion (squeezed dry), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon cinnamon and 1/8 teaspoon allspice. Pulse until a smooth, paste-like dough forms (about 30–45 seconds), scraping down sides as needed.

For the filling, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the remaining 1/2 cup ground meat, cook until browned and crumbly (about 4–5 minutes). Stir in toasted pine nuts if using, adjust seasoning with a pinch of salt and pepper, then remove from heat and let cool slightly.

To shape kibbeh: wet your hands. Take about 2 tablespoons of bulgur-meat dough and form into an oval. Press a hole in the center with your thumb, add about 1 teaspoon of the cooked meat filling, then close and reshape into a football/oval, sealing the seam. Repeat to make 4 small kibbe (makes about 4).

Heat 1/2 cup vegetable oil in a skillet over medium-high heat until shimmering but not smoking (about 350°F/175°C). Fry kibbe in batches, 2–3 minutes per side, until deep golden brown and cooked through. Transfer to paper towels to drain and season with a light sprinkle of salt.

Assembly & Serving

Arrange 2 cups mixed lettuce on the plate as a bed. Spoon one generous scoop (about 3/4 cup) of chilled tabbouleh onto the lettuce bed. Fan tomato slices alongside the tabbouleh.

Place a small bowl or dollop (about 1/3 cup) of hummus next to the tabbouleh, drizzle hummus with a little olive oil and a pinch of sumac or paprika if desired.

Add one fried kibbe to the plate. Warm the pita briefly (30 seconds in microwave or 1 minute wrapped in foil at 350°F/175°C) and tuck it on the side or cut into wedges for serving.

Garnish with a lemon wedge and serve immediately so the kibbe remains crisp. Estimated plating: one sampler per person.