My passion for food started with middle eastern food. And now that we've launched our new #nutbutter flavor Tahini Honey, I want to share some of my favorite Middle Eastern recipes.
This recipe is a vegan version of the famous Kipes or Kibbehs that I LOVE and I hope you love it toooo!!!
Tag us in pictures when you do them.
- 1 cup Quinoa
- 1 cup short grain brown rice
- 1/4 cup non-levening flour
- 2 tbsp Oatmeal flour
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tbs coarse salt
- 2 carrots pealed and grated
- 2 zucchinis grated
- 2 cup chopped mushroom
Dressing: - 3 tbsp Sarai's Tahini Honey
- 2 tbsp Lime juice
- 1/4 tsp cumin
- 2 tbsp cold water
- 1/2 tsp de sea salt
- 3 tbsp greek yogurt or coconut yogurt
Step 1: For the dressing; in a bowl add the lime and half the salt and mix. To the bowl add Tahini Honey butter greek yogurt,cumin and the rest of the salt. Slowly add water and is has a smooth consistency.
Step 2: For the Kibbeh; cook rice and quinoa. Mix with oat flour, non- levening flour and season with paprika, cumin and salt until you have a dough.
Step 3: For the fillin; In a pan saute the grated carrots, zucchini and mushrooms until dry. Do small balls and fill them with the vegetebles.
Step 4: Fry or bake the Kibbeh until golden brown, serve with the dressing.
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