Kibbeh Nayeh

Kibbeh Nayeh is a vibrant, raw Lebanese dish traditionally made with minced meat, but this vegan version utilizes finely chopped vegetables and spices for a refreshing and nutritious breakfast option. It's served with a drizzle of olive oil and a side of fresh pita bread for a delightful start to your day.

Ingredients

• Bulgur wheat - 100 grams
• Zucchini - 100 grams, finely grated
• Carrot - 50 grams, finely grated
• Red onion - 1 small, finely chopped
• Fresh parsley - 30 grams, finely chopped
• Fresh mint - 10 grams, finely chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 20 grams, toasted
• Pita bread - 2 pieces

Steps

1. Rinse the bulgur wheat under cold water and soak it in water for about 20 minutes until it softens.
2. In a mixing bowl, combine the grated zucchini, grated carrot, chopped red onion, chopped parsley, and chopped mint.
3. Drain the bulgur wheat and squeeze out excess water, then add it to the vegetable mixture.
4. Add the olive oil, lemon juice, ground cumin, salt, and black pepper to the mixture, and mix well until all ingredients are combined.
5. Toast the pine nuts in a dry skillet over medium heat until golden brown, then add them to the kibbeh mixture and stir gently.
6. Serve the kibbeh nayeh on a plate, drizzled with a little more olive oil and accompanied by fresh pita bread.

Nutrition

• Calories: 290
• Protein: 8 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Loaded with vitamins and minerals from fresh vegetables and herbs.

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