![]() Shape the dough into balls (can use an ice-cream baller) about 2 inches in diameter and flatten slightly again a flour-coated cookie sheet. Let the dough rest one hour (can be 30 minutes) if needed, a portion can be frozen sealed in plastic bags and used at a later date.ģ. Adjust it by adding a bit of flour if necessary (I prefer to keep it moist).Ģ. Transfer to a food processor to mash the chickpeas and obtain a firm but moist dough. Place all ingredients in a large bowl and start mixing first with your hands or a large wooden spoon. Oil bath (about 1 inch depth) Instructionsġ. Click to email a link to a friend (Opens in new window)Ĭhickpea spinach fritters (Kibbeh Zengliyeh) Joumana Accad Mediterranean, Middle Eastern January 27, 2020Ĭhickpeas, vegan, fritters, tagged, Aleppo food, syrianfood, spinach,ġ 1/2 lbs spinach, washed and chopped coarsely (can use frozen)ġ 1/2 cups chopped fresh parsley (leaves only)ģ/4 cup chopped green onions (white and green parts only)Ĥ cups cooked chickpeas (2 cans rinsed and drained)ģ tsp ground coriander (can substitute other spices of your choice).Click to share on Pocket (Opens in new window).Click to share on Tumblr (Opens in new window).Click to share on Pinterest (Opens in new window).Click to share on Twitter (Opens in new window).Click to share on Facebook (Opens in new window).Well, I did today, and they were absolutely delicious, light and with a touch of sweetness imparted from the grape syrup. I felt I had to try and taste these as soon as possible. ![]() Matar goes on to add that she could hardly wait for the fritters to make it to the dinner table and always grabbed one straight out of the skillet to savor. ![]() They are served with a dip of grape syrup. Mrs Matar explains that the word zengliyeh has a Farsi root and means “any dough fried in oil” these are savory fritters made-up of spinach, chickpeas, onion, flour and spices, and are made for fasting days, and especially Good Friday. ![]() I searched elsewhere and found another, more detailed recipe, in Marlene Matar’s masterful cookbook Maeedat Marlene men Halab (Marlene’s Aleppo Cuisine). Ollivry described it as a vegan kibbeh served with grape syrup as a dip. I was immediately intrigued by this kibbeh, when it was described by Florence Ollivry in her fascinating book Les Secrets d’Alep (Aleppo’s Secrets) I had never even heard of it, even though the many kibbeh from Aleppo were well-known in foodie circles here in Lebanon. Next » Home Chickpea spinach fritters (Kibbeh Zengliyeh) ![]()
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