FitnessGenes Food: Vegetarian Kibbeh

Monday, December 5, 2016. Author Leilah Isaac

Vegetarian Kibbeh

Ingredients (makes 9)

  • 2 cups (500g) strained canned tomatoes
  • 1 cup (250g) onion
  • 3 egg whites
  • 1 Tbsp (15ml) olive oil
  • 1 cup (250g) semolina
  • 1/2 cup (125ml) water
  • 1 cup (250g) white mushrooms
  • 1/2 cup (125g) frozen peas
  • 1/2 chili pepper
  • 2 garlic cloves
  • 1/2 tsp (2.5g) turmeric
  • 1/2 tsp (2.5g) garam masala
  • Pinch of salt and pepper

Method

  1. Mix the semolina and water in a bowl to form a dough. Put aside.
  2. Finely chop the mushrooms, onions, garlic cloves and chilli. In a pan heat the olive oil over a medium. Once it sizzles, add the garlic, chilli and onions.
  3. As the onions start to soften (about 10 mins), add the mushrooms, frozen peas, turmeric, garam masala, and salt and pepper.  Allow to cook on a low heat for 15 mins.
  4. Add the egg whites to the pan of vegetables and scramble together for a few minutes, then turn off the heat and allow to cool.
  5. Tear off a walnut size of the semolina dough and fill it with the mushroom mixture to form a a ball. Continue until you have used all of the dough.
  6. In a separate pot mix the water and tomatoes and bring to boil.
  7. Add the semolina stuffed balls, cover and cook for 30 mins.

Want to know the many health benefits of turmeric, and which genotypes benefit most from this powder? Take a look at our blog post by clicking here.

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