Honestly, I don’t know what to call this dish. I think Kibbeh is the most appropriate name for it other then experimenting with black beans – I had about two cups of cooked black beans that I mixed with onion, herb and spices that I wanted to make veggie burger with but couldn’t because I over-processed the beans and added a large egg, which made the mixture too mushy to form patties.
So I asked myself: What would you do with it if it was ground beef?
Since I already spiced the black bean mixture with Middle Eastern spices and made tahini, the first thing that popped into my head was Sinyah. Sinyah or kibbeh is a popular Arab dish made with ground beef dish then baked with tahini.
I would have eaten the whole pie if it weren’t so filling.
A stuffing dish like a kibbeh calls for a light, crunchy and green salad like this three Cs salad Cabbage, Cucumber, Celery (And romaine lettuce.)
- 1 small onion
- 2 cups cooked black beans or jarred
- Handful parsley or cilantro or both
- 10 fresh mint leaves (optional)
- ¼ teaspoon cumin
- 1 organic egg
For the tahini:
- ¼ cup tahini butter
- 2 tablespoons lemon juice
- ¼ cup water
- Preheat the oven to 380ºF.
- In a food processor, chop the onion finely. Add only 1 cup of the black beans, cilantro, parsley, mint and cumin, and pulse gently to combine. Transfer the mixture to a medium bowl. Add the remaining black beans and egg, season with salt and pepper, then mix with a spoon until well combined. Refrigerate.
- Prepare the tahini. (Do not use store-bought, ready-to-eat tahini. It will separate in cooking.) Put the tahini ingredients in a small bowl and gently mix them with a spoon. The mixture might be lumpy at first, but don’t worry; keep stirring until the batter becomes a smooth, fluffy paste. If it is too thick, add a little more cold water; if too runny, add a little tahini.
- Grease a pie dish with oil. Put the black bean mixture in and flatten it with oily fingers or with a spatula. Put into the oven and bake for 15 minutes. Pour the tahini evenly over the baked beans and put it back into the oven for 5 minutes. Remove from the oven and let it cool down.
- If you plan to serve later, refrigerate, if you serve immediately sprinkle the microgreens over the kibbh, then slice as if you slice a cake and serve on a large plate with a crunchy green salad on the side.
The 3 Cs salad:
- Cabbage, cut a small chunk, about 2 cups
- Cucumbers, 2 Persian or half of an English, remove the seedy part
- Celery, 1 – 2 stalks – optional
- Romaine lettuce, 6 large leaves or 12 small ones
- Mint, 2-3 stems or/and cilantro, parsley, basil, dill
- Sunflower or pumpkin seeds, toasted – optional
- Lemon, squeezed
- Vegan mayonnaise, 2 tablespoons (or plain)
- Garlic, 1 clove – optional
- Apple cider vinegar, 1 tablespoon
- Sea salt
- White or black pepper, a pinch
Wash and dry all the vegetables and leaves. Chop the cabbage as thinly as possible (best to use a Japanese mandolin) and add to the bowl. Peel the cucumbers (if organic keep the peel), cut them in half, slits off the seeds, then slice them and put them in the bowl. Slice the celery and tear the romaine leaves roughly with your hands, and add to a large salad bowl. Chop the mint finely and add into the bowl.
Mix all the dressing ingredients and pour it on the salad. Toss with tongs or with clean hands, taste and correct seasoning, and serve.