Lebanese Lentil & Pomegranate Kibbeh with Roasted Cauliflower Steaks & Tahini-Yogurt Drizzle

Name: Lebanese Lentil & Pomegranate Kibbeh with Roasted Cauliflower Steaks & Tahini-Yogurt Drizzle
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 2 servings
Ingredients: 1 cup brown lentils; 0.5 cup fine bulgur wheat; 0.5 cup hot water; 2 tbsp pomegranate molasses; 0.25 cup fresh pomegranate seeds; 0.5 medium red onion; 3 tbsp fresh mint; 3 tbsp fresh parsley; 1 tsp ground cumin; 0.25 tsp ground cinnamon; 0.5 tsp Aleppo pepper; 3 tbsp extra virgin olive oil; 0.75 tsp sea salt; 0.25 tsp black pepper; 0.5 head cauliflower; 3 tbsp tahini; 0.25 cup plain Greek yogurt; 2 tbsp fresh lemon juice; 1 clove garlic; 0.5 tsp sumac

Prep 25 min · Cook 28 min · Serves 2 · medium

Mediterranean Diet

Crispy-exterior baked lentil kibbeh infused with warm spices and pomegranate molasses, paired with charred cauliflower steaks and creamy tahini-yogurt sauce. A vegetarian Lebanese classic with unexpected depth and elegance.

Ingredients

1 cup brown lentils
0.5 cup fine bulgur wheat
0.5 cup hot water
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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