Mushroom and Walnut Kibbeh with Tahini Drizzle

Mushroom and Walnut Kibbeh with Tahini Drizzle is a delectable Middle Eastern dish that combines the earthy flavors of mushrooms and walnuts with the creamy richness of tahini. This vegetarian recipe is perfect for those who are looking for a healthy and flavorful meal.
To make this dish, you will need the following ingredients:

For the Kibbeh:

- 1 cup fine bulgur wheat
- 1 cup chopped mushrooms
- 1 cup chopped walnuts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil

For the Tahini Drizzle:

- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 1 clove garlic, minced
- Salt and pepper to taste
To start, soak the bulgur wheat in water for 30 minutes. Drain and squeeze out any excess water. In a food processor, pulse the mushrooms, walnuts, onion, and garlic until finely chopped. Add the bulgur wheat, cumin, coriander, salt, and pepper, and pulse until well combined.
Preheat the oven to 375°F. Grease a baking dish with olive oil. Take a handful of the kibbeh mixture and shape it into a small football shape. Place it in the baking dish and repeat with the remaining mixture. Drizzle the kibbeh with olive oil and bake for 25-30 minutes, or until golden brown.
While the kibbeh is baking, make the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, water, garlic, salt, and pepper until smooth.
Once the kibbeh is done, remove it from the oven and let it cool for a few minutes. Drizzle the tahini sauce over the kibbeh and serve.
This Mushroom and Walnut Kibbeh with Tahini Drizzle is a perfect appetizer or main dish for any occasion. The combination of the nutty and earthy flavors of the mushrooms and walnuts with the creamy and tangy tahini sauce is simply irresistible. This dish is vegetarian, gluten-free, and packed with protein and healthy fats.
Type of dish: Vegetarian Appetizer
Main ingredients: Mushrooms, Walnuts, Tahini