1774. Vegan Kubba Appetizer

Back all those years ago when I first posted about kubba (my absolute kryptonite), that legend speaks of a thousand and one kubba varieties. Here we are at the twenty-eighth kubba on MCW.

Our Arab Christian population is significant, and food is a prominent indicator of culture. The Christians have a lent season, where their mandatory fast consists of purely vegan food only. This made them get innovative with recreating vegan versions of their favorite foods. The word "monk" features quite a bit in these lent-induced dishes.

Ingredients:

2 cups fine bulgur

1.5 tsp salt

1 tsp cumin

4 Tbsp flour

For the sauce:

2 Tbsp grated garlic

2 lemon, juice

1/2 cup olive oil

1 cup chopped walnuts

5 roasted red pepper, paste

Method:

To make the sauce, mix together all the sauce ingredients.

In a bowl, add the fine burghul and pour just enough recently boiled water to just cover. Let the water absorb then add the salt, cumin, and flour. You can knead until a dough is formed, but it is much easier to mince in the mincer if you have one. Form small balls the size of quali eggs, then boil in a pot of water until the float. Strain from the boiling liquid and add tot he sauce and mix until covered. Serve with lettuce leaves.

صحة و عافية