Lebanese Kibbeh (Vegetarian Kibbeh)

Kibbeh is a quintessential recipe from the Middle East. This version is a Lebanese Kibbeh, a vegetarian kibbeh, made with potato and bulgur on an aromatic bed of walnuts, onion and sultanas.

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Kibbeh is one of Lebanon’s national dishes and comes in many forms, using a base ingredient of bulgur;

• Fried kibbeh - normally made into stuffed footballs
• Boiled kibbeh - small 1cm balls or open shells made in soup 
• Baked kibbeh - either flat in a tray (singular or multi layer) or stuffed footballs/disc shapes
• Raw kibbeh - this is made with fresh raw meat
• Cold kibbeh - usually a vegan kibbeh or vegetarian kibbeh

Kibbeh is mostly made with ground meat such as lamb which is incorporated into the bulgur and stuffing, however there are many versions of vegan or vegetarian kibbeh too. Such as this one.

This version of Lebanese kibbeh is from Tripoli. 

My mother makes this version of Kibbeh with sultanas quite a bit. In Arabic this is called Kibbeh Bi Zbeeb (kibbeh with sultanas) and is a variation of kibbeh bil sanieh (which means kibbeh in a tray)

This is a well balanced sweet and savoury kibbeh, which we normally eat with a salad such as Quinoa Tabouli or fattoush salad and a side soup of Lebanese Lentil Soup (Shorbet Adas) one of my top two favourite soups.

I know of some people who love to eat kibbeh with tarator. A versatile tahini sauce also known as falafel sauce.

Kibbeh bi zbeeb can be made without the sultanas too. I make both versions when I make this kibbeh as my son and husband don’t like sultanas in their savoury foods. The result is still wonderful.

The taste of kibbeh is addictive. The Lebanese seven spice and use of fresh basil/thyme adds a lot of depth,  the texture is a smooth granular slice.

Making this Lebanese kibbeh recipe is one of the quick versions of kibbeh. It's also great for Easter and Ramadan Iftar.

Kibbeh Ingredients

• Bulgur - only use fine bulgur as coarse bulgur will be rough and not bake as well
• Potato - use brown or white potato
• Onion - brown onion works best
• Thyme & basil - only use fresh versions of these herbs
• Walnuts - use raw and unsalted
• Pomegranate molasses - Cortas* is the brand that I trust
• Olive Oil - use extra virgin for best taste. Or use ghee for the vegetarian version.
• Sultanas - these can be swapped for raisins or currants if preferred. The difference is the type of grape.
• Lebanese 7 spice* - if you can’t access this, all spice is a good alternative. Or learn how to make it here.
• Salt - I like using pink Himalayan salt or sea salt (non-iodised)
• Black pepper - freshly cracked

How to make kibbeh

Kibbeh Preparation

Step One

Soak 2 cups of fine bulgur in cold water for at least 30min. The depth of the water should be at least 1cm above the bulgur.

Step Two

Boil 750g potato until cooked. Skin off.

Step Three

Divide 750g of brown onion. 375g finely chopped for mixing with bulgur and 375g finely sliced for mixing with the bottom layer.

Step Four

Pick ¼ cup thyme and ¾ cup basil leaves off stalks, set aside. Roughly chop 1 cup walnuts, set aside. Measure out ¼ cup pomegranate molasses, ¾ cup cup olive oil (½ c for bottom layer + ¼ cup for smoothing top layer),  2 heaped teaspoon 7 spice, ½ teaspoon salt and ⅓ teaspoon black pepper.

Step Five

Squeeze out excess water from bulgur using your hands. You can also use a muslin cloth if this is easier.

Step Six

In a food processor, add 375g chopped onions, bulgur, boiled potato, seasoning and spices. Combine until potato is completely smooth.

Step Seven

In a large bowl, transfer contents from the food processor and use your hands to additionally combine all ingredients, this will help you feel if there are any lumps and to ensure everything is well combined and smooth.

Kibbeh Assembly

Step Eight

Oil baking tray and add 375g sliced onion, chopped walnuts, sultanas, pomegranate molasses and olive oil. Use your hands to tenderise (by squishing content together) and combine contents. Once all combined, flatten into the tray. This will form the bottom layer.

Step Nine

Add top bulgur layer using your hands. Flatten and smooth top layer onto bottom layer. Use wet hands to help the bulgur not stick to them.

Step Ten

Cover top layer with olive oil, pat it down. 

Step 11

Bake in preheated oven of 180C (356F) for about 55 minutes or until browned and not soft. Cut with a sharp knife into desired sized pieces.

Recipe Tips

Lebanese kibbeh batter should be completely smooth and contain no chunks of potato. Using your hands will help you feel the dough to achieve this

The end result of this vegetarian kibbeh should brown, and when cut, should not be soft. The cut pieces should hold well together and be eaten like a slice. If it is still soft, it will need to be baked for longer

Recipe Variations

Gluten free kibbeh can be achieved. Simply replace the bulgur with quinoa. Always thoroughly wash quinoa before using to rid the bitterness taste

If making gluten free kibbeh with quinoa, add more olive oil to avoid it being dry

If you prefer not to have sultanas in your kibbeh, simply omit this and add a little more onion and walnuts

The bottom layer can also be completely omitted and the top layer can be baked on its own as a singular layer. This is called Kibbet Batata - Potato kibbeh.

As the potato bulgur mix is already cooked, this can be also be served cold (see pic below). Simply flatten it (top layer filling only) into a serving plate and drench in EVOO to serve. This is great as part of a mezzo and eaten with Lebanese bread

Cooking Time

Cooking vegetarian kibbeh will take approximately 55 minutes or until brown and is not longer soft.

FAQ

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