Vegetarian Kufteh

Vegetable Kufteh:
1. Bring a large pot of water to a boil. Add beans and boil gently until tender, 40-50 min. 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 min. 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 min. 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 semi-firm. 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° F.  Fry the “vegiballs” for about 2 min until browned. Place on a cookie sheet and into a 350° F oven for about 5 min or until heated through.

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.

Recipe by Chef Hoss Zaré, Zaré at the Fly Trap, San Francisco, Calif.