Lebanese Vegetarian Kibbeh

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:

1. Fried: Typically made into stuffed footballs using either meat or vegetables, this is delicious example, pumpkin kibbeh.
2. Boiled: Small 1cm / ⅓" balls or open shells made in soup, like this amazing kibbet rahib.
3. Baked: Can be flat in a tray (single layer or multi-layered) or made into stuffed footballs/disk shapes.
4. Raw: This variation is made with fresh raw meat and is known as kibbeh nayeh.
5. 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

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.

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