Appetizer

Crispy Spinach & Feta Kibbeh with Pomegranate-Tahini Glaze

Name: Crispy Spinach & Feta Kibbeh with Pomegranate-Tahini Glaze
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 2 servings
Ingredients: ¾ cup fine bulgur wheat; ½ cup boiling water; 3 tbsp semolina; ¼ cup fresh mint; 2 cups fresh spinach, wilted and squeezed dry; ¾ cup crumbled feta cheese; 1 tbsp sumac; ½ tsp Aleppo pepper; ¼ tsp ground nutmeg; 3 tbsp tahini; 3 tbsp pomegranate molasses; 2 tbsp extra-virgin olive oil; 1 tbsp honey; Vegetable oil for frying; Kosher salt and black pepper

Bulgur wheat and semolina form a delicate, crispy shell around a filling of herbed spinach, Aleppo pepper, and fresh feta. Deep-fried until mahogany-brown and crunchy, each kibbeh is finished with a bright pomegranate-tahini glaze that offers tart, toasty depth. Elegant enough for guests, confident enough for a weeknight.

1011cal per serving 22gprotein 87gcarbs 66gfat 25min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this