Middle Eastern appetizer board

Middle Eastern appetizer board

Total: 4 hr | Active: 1 hr
Nutritional value / person: 724 kcal
, Fat: 32 g
, Carbohydrate: 79 g
, Protein: 25 g

Ingredients

8 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Labneh

400 g plain greek yoghurt
¾ tsp salt
a little pepper
½ tbsp olive oil
50 g pomegranate seeds

Stuffed dates

125 g plain organic cream cheese
¼ tsp ground cumin
1 organic lemon, use a little grated zest and 1 tbsp of juice
¼ tsp salt
a little pepper
10 Medjool dates cut open lengthwise, pitted
10 shelled almonds, roasted

Kibbeh mixture

120 g bulgur
4 dl water, boiling
250 g minced meat (beef or lamb)
½ bunch flat-leaf parsley, finely chopped
3 tsp paprika
2 tsp cumin
1 tsp cinnamon
1 tsp salt

To shape the kibbeh

1 tbsp oil
1 onion, finely chopped
125 g minced meat (beef or lamb)
50 g pine nuts
50 g sultanas, finely chopped
1 tsp cinnamon
½ tsp salt

To fry the kibbeh

oil for frying

Board

4 pita breads, roasted
200 g hummus
250 g tabbouleh salad
150 g falafels
50 g soft dried apricots
20 g sunflower seeds with shell
4 figs, cut into wedges
4 stuffed vine leaves
4 mini cucumbers, halved lengthwise
1 pomegranate, cut into wedges
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How it's done

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Labneh

Season the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 3 hrs.

Stuffed dates

Mix the cream cheese with all the other ingredients up to and including the pepper. Fill the dates with the cream cheese, place one almond in the middle of each.

Kibbeh mixture

Place the bulgur wheat in a bowl, pour the water over the top, cover and leave to absorb for approx. 20 mins. Squeeze out the bulgur wheat. Puree the meat. Mix the bulgur, meat paste and parsley, season, knead to form a dough.

To shape the kibbeh

Heat the oil in a non-stick frying pan. Briefly sauté the onion. Turn up the heat. Add the meat and fry for approx. 3 mins., place in a bowl, allow to cool slightly. Add the pine nuts and sultanas, mix and season. Divide the kibbeh mixture into 12 portions, shape into balls, flatten. Place approx. 1 tbsp of filling in the middle of each, fold in, press down firmly. Press the ends together to create an oval shape.

To fry the kibbeh

Heat the oil in the same pan. Cover and fry the kibbeh in batches for approx. 6 mins. all over. Remove and drain on paper towels.

Board

Serve the kibbeh, labneh, stuffed dates, pitas and all of the remaining ingredients on the board.

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