Mushroom Kibbeh

Mushroom Kibbeh with Labneh, Truffle Honey, and Smoked Salt

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 3 cups (720ml) cremini mushrooms
• 3 shallots
• 1 cup (240ml) toasted crushed walnuts
• 1 tsp (4.9ml) cumin powder
• 2 tsp (9.9ml) smoked paprika
• 1 tsp (4.9ml) salt
• 1 tsp (4.9ml) neutral oil, such as canola or vegetable

For the Dough:

• 3 cups (720ml) red or regular bulgur wheat #1 fine ground
• 1 1/2 cups (360ml) all-purpose flour
• 1 tbsp (14.8ml) salt
• 1 tsp (4.9ml) cumin powder
• 1 cup (240ml) water
• Canola oil for deep frying

To Garnish:

• 1 cup (240ml) labneh or Greek yogurt
• Black truffle paste
• Honey
• 1 tsp (4.9ml) smoked salt

Method:

Place the bulgur in a bowl and pour over boiling water. Cover the bowl tightly with plastic wrap and let sit for 20 minutes.

While the bulgur is soaking, make your filling. In a food processor, chop the mushrooms and shallots until fine.

Add canola oil to a pan and heat over medium heat. Add the mushrooms and shallots to the pan and sear until caramelized.

Add in toasted walnuts and spices and cook until most of the mushroom liquid has evaporated. Season with salt and set aside to let cool.

Remove the plastic wrap from the bulgur, fluff with a fork and add in the flour, water, and spices. Put on gloves and mix with your hands until a paste forms.

Scoop some of the bulgur dough and flatten in the palm of your hand. Fill with some of the mushroom mixture, fold the dough into itself, and roll into a golf ball shape. Repeat with remaining dough and filling.

In a large, heavy bottom pot, heat enough oil for deep frying to 375 F (190 C). Add the balls to the fry oil and cook for about 5 minutes, or until the outside of the kibbeh has turned golden brown and is nice and crispy. Use a slotted spoon to transfer kibbeh to a paper towel lined tray.

Mix truffle paste and honey to make truffle honey.

Serve the kibbeh on top of a bed of labneh. Drizzle over truffle honey and season with smoked salt.