Baked Lebanese vegetarian kibbeh bil sanieh features a delightful combination of potato and bulgur, resting on a fragrant base of walnuts, onion, and sultanas (raisins). This cherished recipe strikes a perfect balance between savory and sweet flavors, and it holds a special place in my family's recipe book, having been passed down through generations.
What is Kibbeh?
Kibbeh is a popular Middle Eastern food, considered one of Lebanon’s national dishes.
It comes in various forms, all using bulgur as a base ingredient:
- Fried: Typically made into stuffed footballs using either meat or vegetables.
- Boiled: Small 1cm / ⅓" balls or open shells made in soup.
- Baked: Can be flat in a tray (single layer or multi-layered) or made into stuffed footballs/disk shapes.
- Raw: This variation is made with fresh raw meat and is known as kibbeh nayeh.
- Cold: Usually a vegan or vegetarian option, like the delicious potato kibbeh - I always over eat this one or this no cook tomato kibbeh.
This specific kibbeh recipe originates from Tripoli, Lebanon, and has been passed down through generations in my mother's family.
In Arabic, it is referred to as Kibbeh Bi Zbeeb (with sultanas or raisins) and is a variation of kibbeh bi sanieh (which means "in a tray").
This version isn't very common, so I feel blessed to have this recipe and be able to share it with you.
Serving Suggestions
We (my family) usually enjoy this vegetarian kibbeh bil sanieh by starting with a Lebanese red lentil shorba, which is one of my top two favorite soups.
We also like to have a side salad such as Lebanese rocca salad or Lebanese tabbouleh with the kibbeh.
If you never had this food before, I do think you'll be impressed with the entire course.
Key Ingredients
Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.
Top Layer
I start with rehydrated and well drained fine dark bulgur (this is the brand I like) for a smooth texture, coarse bulgur won’t bake as nice and will create a rougher texture.
Peeled and boiled potatoes (use any type of starchy white potatoes) are then combined with the bulgur, along with Lebanese 7 spice mix, finely diced onion, fresh thyme and basil, brings out the rich flavors. You can use a blend of kibbeh spice instead of 7 spice, it's absolutely delicious and made for this type of dish.
Bottom layer
For the bottom layer, I use raw, unsalted, chopped walnuts, finely sliced onion and sultanas (raisins) for the filling these are then flavoured with pomegranate molasses adding a mild sourness that complements the dish, and I prefer using the Cortas brand.
To keep the recipe lighter while still adding richness, olive oil is a great substitute for ghee.
The Steps
I thought it would be helpful to illustrate the process since it's quite involved, but once you make it, it becomes easy.
Preparation
Start by soaking the fine bulgur in cold water for at least 30 minutes. Ensure the water level is about 1 cm (⅓ inch) above the bulgur.
Squeeze out any excess water and set it aside
Boil peeled and quartered potatoes until fully cooked and soft, about 10-20 minutes. Drain and set aside to cool.
Prepare all other ingredients by measuring them out, here we are picking the fresh basil leaves.
Assembly and Baking
In a food processor, combine the soaked bulgur, boiled potatoes, and other top layer ingredients. Process until the potatoes are smooth.
Transfer the mixture into a large bowl and check for any lumps that need to be smoothed out by mixing with your hands.
Lightly oil the baking pan/tray (12½x8½" / 31½x21½cm), then layer in the sliced onion, chopped walnuts, sultanas, pomegranate molasses, and olive oil. Mix together and flatten into the tray to form the bottom layer.
Add the top bulgur layer using your hands, spreading it evenly over the bottom layer. Keep your hands slightly wet to prevent the bulgur from sticking.
Drizzle olive oil over the top layer and pat it down gently to seal everything in.
Bake the kibbeh in the oven at 180°C (356°F) for about 55 minutes, or until the top is browned and firm.
Allow it to cool for 10-15 minutes before serving by slicing into your preferred serving sizes.
Janelle's Tips
To ensure that the kibbeh mixture is perfectly smooth and free of potato chunks, use your hands to thoroughly combine the ingredients. This tactile approach will help you achieve the ideal mixture consistency.
The final product of the baked vegetarian kibbeh should have a nice brown color and a firm texture when cut. The cut pieces should hold together well, rather than being soft.
Storage
Once the kibbeh has cooled down to room temperature, store in an airtight container in the fridge between 5-7 days.
FAQ
Pronouncing "kibbeh" is straightforward. It consists of two syllables: "kib-beh." Depending on the region in the Middle East, kibbeh is also known as kibbi, kibba, kibbie, or kuba.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Vegetarian Kibbeh
Ingredients
Top Layer
- 2 cups Fine bulgur
- 1 Water for bulgur and potatoes. See instructions below.
- 750 grams Potatoes peeled and quartered
- 2 tablespoon Lebanese 7 spice heaping. (All spice is a good substitute)
- 375 grams Brown onion peeled and chopped
- ¼ cup Thyme leaves fresh
- ¾ cup Basil leaves fresh
- ½ teaspoon Salt
- ⅓ teaspoon Black pepper
- ¼ cup Olive oil
Bottom Layer
- ¼ cup Pomegranate molasses
- ½ cup Olive Oil
- 1 cup Raw unsalted walnuts chopped
- 375 g Brown onion peeled finely sliced
- 1 cup Sultanas raisins or currants are good substitutes
Instructions
Preparation
- Soak 2 cups of fine bulgur in cold water for at least 30min. The depth of the water should be at least ⅓"/1cm above the bulgur. Squeeze out excess water using your hands. Set aside.2 cups Fine bulgur, 1 Water
- Wash, peel, and quarter the potatoes. Boil the potatoes by placing them in a large pot, covering them with cold water (about 2.5cm/1” deep), adding a pinch of salt, bringing the water to a boil, then reducing the heat to a simmer. Cook for 10-20 minutes, depending on the size of the chunks, or until tender when pierced with a fork.Drain the boiled potatoes well and set aside.750 grams Potatoes, 1 Water
- Remove the thyme and basil leaves off their stems and set them aside. Roughly chop the walnuts and set these aside.Prepare the onions, you might as well undertake the onions for the bottom layer too and set those aside.Measure out all other ingredients.375 grams Brown onion, 375 g Brown onion
- In a food processor, add all top layer ingredients and combine until potato is completely smooth. Transfer contents into a large mixing bowl and use your hands to to mix and feel if there are any lumps which need to be smoothed out.2 tablespoon Lebanese 7 spice, ¼ cup Thyme leaves, ¾ cup Basil leaves, ½ teaspoon Salt, ⅓ teaspoon Black pepper, ¼ cup Olive oil
Assembly
- Use some of the oil to brush onto each baking pan/tray (12½x8½" / 31½x21½cm) and add sliced onion, walnuts, sultanas, pomegranate molasses and olive oil. Use your hands to tenderize and combine these. Once all combined, flatten into each pan. This will form the bottom layer.¼ cup Pomegranate molasses, 1 cup Raw unsalted walnuts, 1 cup Sultanas
- Add top bulgur layer using your hands onto each pan.Flatten and smooth top layer onto bottom layer. Use wet hands to help the bulgur not stick to them. Cover top layer with olive oil, pat it down.½ cup Olive Oil
- 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. Allow 10-15 minutes cooling before serving.
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Phaedra
I have made this a few times now and really love it. My only adjustment is that I double the salt for our taste preferences. I much prefer this recipe over using a fake meat substitute.
Janelle Hama
I agree re the meat subs, I prefer to avoid this when possible. I'm glad you love this as much as my family does! 🙂
Esrah Pratt
Add grated orange to the top layer, it really brings out the flavors.
Janelle Hama
Oooh nice variation! Thanks for the tip 🙂
Barbara
Is it possible to make this in an airfryer?
Janelle Hama
Hi Barbara, I've not tried this method, therefore can not say.
Lily
Kibbeh is one of my favorite dishes, and there are so many ways to make it. I was happy to find this vegetarian baked potato and bulgar kibbeh recipe because I've never made it before. It was flavorful, easy to pull together (unlike many other Lebanese recipes), and I'm making it again.
nunu
I don't have access to the fresh herbs called for in this recipe. What would you suggest I do?
Janelle Hama
Use Using dried herbs should be fine.