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Restaurants›L'Opossum›Viva Las Vegan Avec Za'atar Recipe

Viva Las Vegan Avec Za'atar Recipe

Inspired by L'Opossum

Time1h 30m

Serves4

Herbed Bulgar Kibbeh in a Pine Nut Crust Bursting with Clove, Cardamom & Coriander Over Beet Hummus & Grilled Squash

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Ingredients

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Kibbeh

1 cup bulgur wheat

1 1/2 cups water

1 large Onion, finely chopped

2 tbs olive oil

2 cloves Garlic, minced

1 tsp Ground coriander

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/2 cup Fresh parsley, chopped

to taste Celtic sea salt

to taste white, green, and black pepper

Pine Nut Crust

1 cup Pine nuts

2 tbs olive oil

to taste Celtic sea salt

Beet Hummus

1 cup cooked beets, diced

1 cup cooked chickpeas

2 tbs Tahini

2 tbs ReaLemon lemon juice

1 clove Garlic, minced

1 tbs olive oil

to taste Celtic sea salt

Grilled Squash

1 medium zucchini, sliced

1 medium yellow squash, sliced

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Kibbeh Preparation

Soak Bulgur

In a bowl, combine bulgur wheat with water. Let it soak for 30 minutes until softened.

Sauté Aromatics

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Mix Kibbeh Filling

In a large bowl, combine soaked bulgur, sautéed onion and garlic, ground coriander, cardamom, cloves, parsley, salt, and pepper. Mix well.

Pine Nut Crust Preparation

Prepare Crust

In a food processor, blend pine nuts with olive oil and salt until a coarse mixture forms.

Beet Hummus Preparation

Blend Hummus

In a food processor, combine cooked beets, chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth.

Grilled Squash Preparation

Grill Squash

Toss zucchini and yellow squash with olive oil, salt, and pepper. Grill on medium heat until tender and grill marks appear.

Assembly

Assemble Dish

Spread beet hummus on a plate, place kibbeh on top, and arrange grilled squash around. Top with remaining pine nut crust.