Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe by Ana Sortun

Author:Ana Sortun
Language: eng
Format: epub
Publisher: Ten Speed Press
Published: 2016-10-10T16:00:00+00:00

CARROT KIBBEH WITH GOLDEN RAISINS AND PINE NUTS

SERVES 10 TO 12

The word kibbeh in Arabic and the word kofte in Turkish and Armenian refer to a bulgur wheat dumpling when made with vegetables, or a meatball when made with meat. My version uses a carrot puree that is thickened by fine bulgur wheat until it forms a dough that can be baked, steamed, fried, or stuffed. At Sofra we have a lot of carrots from October until March grown on my husband’s farm, Siena Farms, in Sudbury, Massachusetts. The orange color and sweet flavor of fall carrots make an excellent carrot kibbeh stuffed with chopped Swiss chard, pine nuts, garlic, and raisins. This version of kibbeh is baked and steamed, which gives it the consistency of a dumpling: soft, pliable, and with a creamy center. ANA

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