Kubbah Hāmḍa with a Twist

Ingredients

• 1 cup (200g) bulgur wheat 1 cup (200g) bulgur wheat
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (150g) mixed mushrooms, finely chopped 1 cup (150g) mixed mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 7g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Place the bulgur wheat in a bowl and pour the vegetable broth over it. Let it soak for 30 minutes until the bulgur is soft and has absorbed the liquid.
2. 2.
   In a pan, heat some oil over medium heat and sauté the onions until translucent. Add the minced garlic and cook for another minute.
3. 3.
   Add the chopped mushrooms to the pan and cook until they release their moisture and start to brown.
4. 4.
   Stir in the cumin, coriander, cinnamon, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
5. 5.
   Remove the pan from heat and let the mixture cool slightly.
6. 6.
   Take a small portion of the bulgur wheat mixture and flatten it in your palm. Place a spoonful of the mushroom filling in the center and shape the bulgur mixture around it, forming a small oval-shaped shell. Repeat with the remaining mixture.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the stuffed bulgur shells until golden brown and crispy on all sides. Remove from the oil and drain on a paper towel.
8. 8.
   Serve the Kubbah Hāmḍa hot with a side of yogurt sauce or tahini dip.

Treat your ingredients with care...

• Bulgur wheat — Make sure to soak the bulgur wheat in vegetable broth for the specified time to ensure it becomes soft and pliable for shaping the shells.
• Mushrooms — Finely chop the mushrooms to achieve a meat-like texture in the filling.

Tips & Tricks

• For added flavor, you can sauté the bulgur wheat in a little oil before soaking it in vegetable broth.
• Experiment with different types of mushrooms to vary the flavors and textures of the filling.
• Serve the Kubbah Hāmḍa with a side of fresh salad or pickled vegetables for a refreshing contrast.

Serving advice

Serve the Kubbah Hāmḍa as an appetizer or as part of a mezze platter. Accompany it with a dollop of creamy yogurt sauce or a drizzle of tahini dip. Garnish with fresh herbs like parsley or mint for a pop of color.

Presentation advice

Arrange the Kubbah Hāmḍa on a platter, showcasing their golden brown exterior. Sprinkle some toasted pine nuts or sesame seeds on top for an added crunch. Serve with a side of vibrant vegetables or a colorful salad to create an eye-catching presentation.