Vegetarian Kufteh

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Serves: 6
  Vegetable Kufteh (recipe follows)
  California Avocado Salsa (recipe follows)
  Seven Spice Emulsion (recipe follows)
1/4  cup  cured black olives
1/2  cup  feta cheese, crumbled
    Vegetable Kufteh (Yield: 2 lbs., 14 oz./6 cups)
cup  bulgur wheat
16  oz.  vegetable or mushroom stock
cup  dried lima, fava, or adzuki beans
  large onion, finely chopped
  cloves garlic, minced
Tbsp.  olive oil
tsp.  ground cumin
tsp.  Ground coriander
  egg, beaten
cup  or more breadcrumbs
1/2    bunch cilantro, chopped
Tbsp.  harissa
Tbsp.  oregano, chopped
  As needed  Salt and pepper to taste
  As needed  vegetable oil for frying
1/2  cup  sautéed wild mushrooms, roasted garlic, and/or barberries
    California Avocado Salsa (Yield: 5 cups)
  Fresh California Avocados, peeled and pitted
1/2  cup  tomato, diced
1/2  cup  onion, diced
1/2  cup  cilantro, chopped
1/4  cup  Extra virgin olive oil
cup  lemon or lime juice
tsp.  ground cumin
tsp.  harissa
  As needed  Salt and pepper to taste
    Seven Spice Emulsion (Yield: 2 cups)
16  oz.  white wine
16  oz.  verjus
  medium carrots, peeled and rough cut
oz.  butter
tsp.  seven spice
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Vegetable Kufteh:

  1. Bring a large pot of water to a boil. Add beans and boil gently until tender, 40-50 minutes. Rinse and set aside.
  2. Bring the vegetable/mushroom stock to a boil. Add the bulgur wheat and reduce heat to low and simmer covered for about 20 minutes or until the liquid has been absorbed and the bulgur wheat is fluffy. Set aside.
  3. Heat the olive oil in a pan and add the onion and garlic. Cook until the onion is translucent and the garlic fragrant, but not browned. Add the cumin and coriander and cook for another minute. Remove from heat and let the mixture cool.
  4. Combine the cooked beans, bulgur wheat, onion mixture and the beaten egg. Mix in the breadcrumbs, adding more if needed to make the mixture semifirm. Mix in the cilantro, harrisa, and oregano. Add salt and pepper to taste. Refrigerate for at least one hour to firm.
  5. Using wet hands, portion out 5 oz. portions and roll each into a ball and place on a cookie sheet. Stuff the “vegiballs” with a tablespoon of the mushrooms, garlic, and/or barberries.
  6. Heat the vegetable oil to 350 degrees. Fry the “vegiballs” for about 2 minutes until browned. Place on a cookie sheet and into a 350 degree oven for about 5 minutes or until heated through.

California Avocado Salsa:

  1. Mash the avocado, leaving some large chunks. Mix in remaining ingredients. Season with salt and pepper to taste.

Seven Spice Emulsion:

  1. Bring the wine and verjus to a simmer. Add carrots and cook until very soft. Add the seven spice. Puree with an immersion blender until smooth. Add butter, puree to blend.

To Assemble:

  1. Spread about 1/3 cup of the Seven Spice Emulsion onto each plate. Top with one and a half of the Vegetable Kufteh. Place a large scoop (about 2/3 cup) of the Avocado Salsa onto each plate. Top each scoop of the Avocado Salsa garnished with the feta cheese and cured olives. Serve.

Hoss Zare

Chef Hoss Zare, Zare at the Fly Trap in San Francisco, CA

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