Yes, the falafel ball is still waiting to make its debut…but I do have a look-a-like. Artichoke heart kibbe is not a falafel ball or your typical kibbe but my gosh it’s delicous. I came up w this version when I had a kibbe craving and had frozen artichoke hearts (and no I’m not going to peel and clean 14 artichokes…if you have the time awesome peel me some too). I grew up eating kibbe…a very popular dish among the Lebanese n other eastern mediterraneans. Your average kibbe and most famous is the lamb or beef…which consists of an outer shell made of ground lamb or beef and bulgur (a form of whole grain wheat similar to cracked wheat). The inner stuffing consists of sautéed ground lamb or beef onions spices and toasted pine nuts. It’s fried or baked…I prefer fried but baked is just as delicious. Some kibbe is grilled n even steamed/boiled (don’t invite me to the boiled party please). Artichoke hearts are fibrous and holds together well. My grandmother would make a pumpkin kibbe…really it’s endless just use your imagination and create 🙂 I’ve also substituted asparagus and broccoli for artichoke and the stuffing you can substitute ground turkey for beef. Quinoa is a great substitute for bulgur if you want a gluten free kibbe. Great way to get your kids to eat their veggies. My kids love kibbe…eaten hot or room temperature even straight out of the fridge…always so AMAZING! Below is a picture recipe of artichoke heart kibbe…comment me w any questions. Enjoy!
Pitachick’s Artichoke Heart Kibbe
about 14 not 15 😉 artichoke hearts (frozen or fresh it’s your call)
quartered sprinkled w salt n steamed till super tender about 30-45 min
large bowl add about 2 1/2 cups of bulgur #1 (which is the finest…#4 is the coarsest) 1 tsp salt, 1/2 tsp pepper, 1/4 tsp allspice, 1/2 tsp seven spice, 1 onion pureed w about a 1/4 cup water
this is what it looks like after combining ingredients w your hands (best tools)
add the artichoke hearts and mash away w a pestle…or a hammer (just kidding)…great stress reliever
THE…
AFTER…
MATH
form into a small ball…you can make your balls larger or smaller.
use your finger to start forming
form away…
let your hand guide you
about a 1 1/2 pound sautéed ground beef, 2 chopped onions, 1/4 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp seven spice, 1 tsp salt n 1/2 tsp pepper…after sautéing add 1/4 cup toasted pine nuts. I like to let it completely cool before filling…place in fridge or freezer for a quick cool
about a tablespoon in each ball…depending on how small or large your balls are
form into a small football
ready for the fryer…poor little balls 🙁
fry in peanut oil or your favorite frying oil till golden brown
great appetizer or a main meal…your friends will love you for them…your family will do anything for you for them…your neighbors will smell the aroma n come over uninvited to “borrow” some sugar
eat w a side of hummus or yogurt and a crisp juicy refreshing mediterranean salad. You can also freeze them before you fry in freezer bag or airtight container…take them out n fry when needed to feed yourself, your family or for that get together you’ve been meaning to have. Easy to make…just takes a little time n practice forming…but so worth it. You can always use your food processor to combine ingredients. I puree the onion n water in my NutriBullet…just make sure to wash well after using n before your hubby makes a smoothy…sorry Georges 🙁 but hey we’ve got kibbe now!!!