bohemianwanderer – This bulgur-based dish serves four people and requires minimal preparation. Total active time is about 10 minutes, with soaking and cooking included. The recipe yields approximately 20 small bulgur balls known as kbeibat. They are flavored with warming spices and finished in a tangy sauce.
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Begin by placing the fine bulgur wheat into a large mixing bowl. Add the ground cumin, ground coriander, and Aleppo chilli flakes. Stir in the olive oil and salt to distribute evenly. Pour over 300 milliliters of just-boiled water and mix thoroughly.
Cover the bowl and leave the bulgur to soak for 20 minutes. The grains should absorb all the water and soften completely. Once hydrated, add the plain flour to the mixture. Use your hands to mix and squeeze until a sticky paste forms.
Prepare a small bowl with a little olive oil for greasing your hands. Divide the mixture into 20 equal portions of about 30 grams each. Roll each portion between your palms to form smooth balls. Place the shaped kbeibat on a plate or tray and cover while preparing the sauce.
At this point, check the texture of the mixture and adjust if needed. If it feels too dry, sprinkle in a little warm water. If too soft, add a small amount of flour. Working with slightly damp hands will help prevent sticking. Keep the portions uniform to ensure even cooking later, resulting in tender centers and a consistent texture throughout the finished dish.
Cooking the Kbeibat and Coating With Pomegranate Sauce
In a large bowl, combine the sliced spring onions, chopped parsley, and red chilli. Next, add the olive oil, red pepper paste or harissa, lemon zest, and lemon juice. Then, stir in the ground cumin, pomegranate molasses, sugar or honey, and salt. At this stage, mix thoroughly until the sauce is evenly combined and aromatic.
Meanwhile, bring a large saucepan of salted water to a boil. Once boiling, carefully lower the kbeibat into the water using a gentle motion. As they cook, stir lightly to prevent sticking or breaking, and cook over medium heat for about 15 minutes until tender.
When ready, remove the bulgur balls with a slotted spoon. Immediately, transfer them into the bowl containing the sauce. Gently, stir until each piece is evenly coated. Finally, allow the flavours to absorb for a few minutes before serving, optionally garnishing with extra parsley or pomegranate seeds for freshness and added texture.
Spoon the coated kbeibat onto serving plates. Sprinkle with extra chopped parsley for freshness. Finish with a light drizzle of olive oil before serving. The finished dish balances spice, citrus, and sweetness with a tender bulgur texture.
