Wheat Balls With Tomatoes Vegan Meatballs Aka Kibbeh Heelah Recipes

KIBBEH

Steps:

• Process.
• Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
• Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
• Fried Kibbeh.
• Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
• Baked Kibbeh.
• Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.

VEGAN MEATBALLS

Steps:

• Add walnuts to a food processor and process into crumbs. Transfer the crumbs to a bowl and set aside.
• Add drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, ground coriander, oregano, smoked paprika, liquid smoke and vegetable stock to the food processor and process until smooth.
• Transfer the mixture to a mixing bowl and add the walnut crumbs. Mix together.
• Add vital wheat gluten and mix in. The mix will be very thick. Don't overmix as this will cause the gluten to become tough and chewy. Just mix it until mixed and then stop mixing.
• Preheat the oven to 350°F (180°C).
• Scoop the mixture using a heaped tablespoon measure and roll them into balls. Aim to get around 30 meatballs.
• Place the meatballs onto a parchment lined baking sheet.
• Brush the meatballs with olive oil (optional) and then bake for 15 minutes on one side, then flip them over and bake for 15 minutes on the other side. They should be browned and crispy on both sides.

WHEAT GERM BALLS

Steps:

• Combine all ingredients except the 3/4 cup wheat germ in a bowl.
• With an electric mixer, beat on low speed until well mixed.
• Chill dough until easy to handle. Form into 1 inch balls.
• Roll dough balls in 3/4 cup wheat germ. Place on cookie sheet.
• Bake in preheated oven at 350 Fahrenheit for 12-15 minutes.

KIBBEH

Steps:

• In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
• In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
• Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
• In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
• Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
• With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
• Cut into 4 pieces and serve hot or chilled.
• This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.

WHEAT BALLS WITH TOMATOES (VEGAN MEATBALLS, AKA KIBBEH HEELAH)

Steps:

• For Wheat Balls:.
• Knead with water to form into 1 to 1 1/2" balls.
• Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
• Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside.
• For Sauce:.
• Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
• Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
• Add to tomato sauce and simmer for half an hour.
• Pour sauce over kibbeh and serve.