Mezze two

On Mezze night number two, we had pumpkin kibbeh, tabouli, bean dip, flat bread chips, and fried tempeh kibbeh. Overall, it was delicious, and I have to say I’m pretty proud of my new creation, the fried tempeh kibbeh.

The pumpkin Kibbeh was bought from the Middle East Bakery on Hope st. I just happened upon them in the freezer while I was looking for the ill-fated felafel. They are vegan, and cooked straight from frozen, so they’re quick and hard to stuff up, which is always a winning combination.

I picked the bean dip after a cursory net serach about Lebanese food. I have since discovered that it is not Lebanese, but Egyptian. For that I apoligse. However I did make it, because it is what I had the ingredients for, and I have to say it was very yummy.  I used this recipe from Fat Free Vegan Kitchen, and served it with vegetable crudites and flat bread chips.

Bean dip with capsicum, carrot and snow peas from our garden

I made the tabouli from a recipe in Arak and Mezze (available from the Moreland Libraries), however I overestimated the amount of parsley I had left so it was a little heavy on the burghul.

As tasty as all of this was, the main event was the tempeh kibbeh. I made these up because we had some tempeh that needed using, and I wanted to try my hand at veganising the meat kibbeh I always see at Lebanese restaurants.

Pumpkin kibbeh to the right, Tempeh Kibbeh on the left

Vegan Tempeh Kibbeh

  • 250 g tempeh, mashed
  • 1 cup bread crumbs
  • 3 tablespoons of soaked burghul
  • 1 tsp garlic powder
  • 1 tsp cumin
  • pinch cayenne pepper
  • 2 chopped spring onions
  • salt, to taste
  • oil, for frying
  1. With your hands, mash all ingredients together very well, until there are very few tempeh lumps left. If it is too dry, add a little oil. If it is too wet, add some more bread crumbs.
  2. Taste the mixture, add salt if necessary.
  3. Roll the mixture into balls.
  4. Deep fry the balls in batches, in a wok or deep fryer. You could also bake the balls in the oven for a lighter dish.
  5. Serve with bread and salad.



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