Your Cart Is Currently Empty
Your Cart (0)

Mushroom "Open" Kibbeh with Tahini Sauce

25 minutes prep
30 minutes active cooking
55 minutes total

Makes 4 - 6 servings

Kibbeh means ball or dome in North African Arabic...

and it refers to the torpedo-shaped meatballs that are the most common version. But there are lots of ground meat and grain dishes called kibbeh across the Levant, and their flavors inspired this very nontraditional version that we’re calling "open kibbeh."

Classic kibbeh requires grinding lamb or beef into a paste and mixing it with cracked bulgar wheat, onions, and spices. We used umami-rich mushrooms instead of the meat, but it’s easy to add some ground beef, lamb, or turkey to this recipe.

And we swapped the bulgar for naked barley. A whole grain more nutritious than pearled barley, naked barley provides a delightfully chewy texture and nutty flavor. It gets simmered in salted water for about 40 minutes, then drained. We like to cook a little extra for salads since it keeps in the refrigerator for a week or more.

What you'll need

Ingredients

For the shopping list

1 pound of

mushrooms, sliced

1

onion, chopped

1

green pepper, chopped

2 cloves of

garlic, chopped

1/2 pound of

ground beef or turkey

cold water

From the kitchen

1/4 cup of

cold water

From our shop

$24 - Sicily - Italy

$7 - Olhão - Portugal

Fine Sea Salt

$9 - Brooklyn - New York

Baharat

$9 - Brooklyn - New York

Ras El Hanout

$8 - Gaston - Oregon

Migration Barley
Out of stock
1/2 cup, chopped Salted Dorris Hazelnuts

$10 - Dayton - Oregon

Salted Dorris Hazelnuts

$8 - Seattle - Washington

Tahini

Equipment

From the kitchen

1

Heavy Skillet

1

Chef Knife

1

Cutting Board

1

Small Mixing Bowl

Measuring Cups

Measuring Spoons

What you'll have to do

Step 1

Dry cook mushrooms with a good pinch of salt until browned and most of their liquid has evaporated, about 15 minutes.

Step 2

Add 3 tablespoons of olive oil, the onion, pepper and garlic, along with another good pinch of salt. Cook until the vegetables are soft and lightly browned, about 15 minutes.

Step 3

Add meat, if using, and cook until browned, breaking it up as it cooks. Add 2 teaspoons of baharat, 1 teaspoon of ras el hanout, 2 cups of cooked barley, and 1/2 cup of chopped hazelnuts. Cook, stirring frequently, for another 10 minutes.

Step 4

For the tahini sauce, stir together a 1/4 cup of tahini, 1/4 cup of cold water, 1 tablespoon of lemon juice and 1/4 teaspoon of salt. Taste and add more salt if needed. Scoop the loose kibbeh into warm pita or serve over hummus or rice with some of the sauce.

Shop this recipe

Rice & Grains

Migration Barley

Ayers CreekGaston - Oregon
$8
Out of stock
Salted Dorris Hazelnuts
Crackers, Snacks, & Nuts

Salted Dorris Hazelnuts

Baird Family OrchardsDayton - Oregon
$10
Baharat
Salt, Herbs, & Spices

Baharat

New York ShukBrooklyn - New York
$9
Ras El Hanout
Salt, Herbs, & Spices

Ras El Hanout

New York ShukBrooklyn - New York
$9
Tahini
Spreads

Tahini

Villa JeradaSeattle - Washington
$8
Antheo D.O.P.
Olive Oil

Antheo D.O.P.

COPA cooperativeSicily - Italy
$24
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7

More recipes

North African-Style Chickpeas

Preserved lemon and the North African spice blend called ras el hanout flavors these chickpeas.

Purple Valley Barley Salad with Pickleez in Purple

Naked barley, spicy Haitian-style pickled cabbage, and Portuguese sardines make this salad a little different.