Mushroom "Open" Kibbeh with Tahini Sauce
Known for its torpedo-shaped meatballs, kibbeh takes on a new from with "open kibbeh", featuring umami-rich mushrooms and nutty naked barley instead of traditional meat and bulgar.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Saucepan
- Colander
- Spoon
- Wooden spoon
- Spatula
- Plate
Ingredients
- 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 (optional)
- 2 teaspoons of baharat spice blend
- 1 teaspoon of New York Shuk Ras El Hanout
- 2 cups of naked barley, cooked
- 1/2 cup hazelnuts, chopped
- 1/4 cup Villa Jerada Tahini
- 1/4 cup of cold water
- 1 tablespoon lemon juice
- 3 tablespoons of Antheo D.O.P. extra virgin olive oil
- 1/4 teaspoon + more to taste Italian Fine Sea Salt
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