Vegan Kutilke Brince, also known as Kutilke Halabe, is a filled rice dough dumpling that is deep-fried. This version is filled with a sweet-salty-savoury mushroom and lentil filling and air-fried. For more vegan Kurdish recipes, click here.
- 200g (7 oz) short grain rice, rinsed and drained
- 750 ml (25 oz) water
- 3 medium potatoes, cooked and mashed
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 125g (4.5 oz) button mushrooms
- 200 g (7 oz) green or brown lentils
- 1 yellow onion, finally chopped
- 3 tbsp finally chopped parsley
- 2 tbsp golden raisins
- 2 tbsp pine nuts
- 1 tsp yellow curry powder
- ½ tsp Aleppo pepper
- ½ tsp coriander powder
- ¼ tsp ground cinnamon
- ⅛ tsp ground cardamom
- ⅛ tsp ground clove
- salt & pepper to taste
- 1 tbsp high smoke point veg. oil (+ more for brushing)
Sumac & Walnut Salad:
- ½ English cucumber, finally chopped
- 1 green Sivri pepper, finally chopped
- ½ pomegranate, arils removed
- 1 tbsp extra virgin olive oil
- 1 handful walnuts, roughly chopped
- 1 tsp sumac
- salt to taste
- Place rice, salt, curry powder, turmeric, and water in a pot, bring to a boil and let simmer covered on low heat for 20-25 minutes or until cooked through.
- Transfer to a big bowl, let cool then mix in the mashed potatoes and kneed the dough with your hands for ~5 minutes. It will be firm and a little sticky.
- Heat oil in a large skillet, sauté onions along with all seasoning until translucent, add mushrooms and cook on medium heat until cooked through and slightly crispy. Add lentils, pine nuts, raisins, and parsley, and stir-fry for another 2 minutes.
- Transfer to a bowl and let cool.
Making the dumplings:
- Shape balls out of the dough with your hands. Keep your hands moist to avoid sticking.
- Make a hole in each dough ball with your fingers, fill them up with the filling, moisten the brim with water, and seal (see video).
- Brush with oil & air-fry on 180ºC / 350ºF for 20 minutes.
- Mix all the ingredients in a bowl.
Find more of Seiran’s recipes at @legallyplantbased.
Recipe and photography by Seiran Sinjari.
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