Lebanese Kibbeh (Vegetarian Kibbeh)

Baked vegetarian Kibbeh, made with potato and bulgur on an aromatic bed of walnuts, onion and sultanas. This delicious Lebanese kibbeh is a well balanced savory and sweet recipe that has been passed down through the generations of my family.

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Jump to:

• What is kibbeh?
• 😋Why you’ll love this recipe
• 🥘Ingredients
• 🔪How to make kibbeh
• 🌟Pro Tips 
• 🌾Variations
• 🥗Serving Suggestions
• ❓FAQ
• 🍴Related Recipes
• Vegetarian Kibbeh (Lebanese Kibbeh)

What is kibbeh?

Kibbeh is a popular Middle Eastern food. It is one of Lebanon’s national dishes and comes in many forms, using a base ingredient of bulgur;

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

This Lebanese kibbeh recipe originates from Tripoli, passed between the women of my mother's family.

In Arabic, this is called Kibbeh Bi Zbeeb (with sultanas) and is a variation of kibbeh bi sanieh (which means in a tray)

😋Why you’ll love this recipe

• Super delicious, the taste is addictive
• Family friendly comforting meal
• Dietary friendly - vegan, dairy free, soy free, corn free, peanut free
• One of the easier versions to make, no need to shape, simply lay into a tray

🥘Ingredients

Top Layer

Bulgur - only use fine bulgur as coarse bulgur will be rough and not bake as well. Bulgur, aka, burghul, is cracked wheat. This is not gluten-free.

Potato - use brown or white potato, which will be peeled and boiled.

Lebanese 7 spice - as the name suggests is a blend of seven different spices. It is very fragrant and important in making this dish. 

Making your own blend of Lebanese 7 Spice is best, however, it can be found online (affiliate link). 

Thyme & basil leaves- only use fresh versions of these herbs, they are key to the flavor of this recipe.

Onion - brown onion works best. This will be divided into two portions (top layer portion is finely diced and the bottom layer will have the finely sliced portion).

Salt and black pepper to enhance the flavors.

Bottom layer

Walnuts - use raw and unsalted chopped walnuts for the filling.

Pomegranate molasses is another key flavoring. I don’t recommend skipping this ingredient. It adds a mild sourness. I like to use this brand (affiliate link)

Olive Oil - is used in place of ghee. 

Sultanas - are used in the filling, these can be swapped for raisins or currants if preferred. The difference is the type of grape.

🔪How to make kibbeh

Preparation

Step One Soak fine bulgur in cold water for at least 30min. The depth of the water should be at least 1cm (⅓”) above the bulgur. Squeeze out excess water using your hands. Set aside.

Step Two Boil peeled potato until cooked. Drain and set aside.

Step Three Prepare and measure out all other ingredients

Step Four 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 feel if there are any lumps which need to be smoothed out.

Assembly and Baking

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

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

Step Seven Cover top layer with olive oil, pat it down. 

Step Eight Bake in a 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.

🌟Pro Tips 

The dough 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.

🌾Variations

For a gluten free version. Simply replace the bulgur with quinoa. Always thoroughly wash quinoa before using to rid the bitterness taste

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

Sultanas can be omited, 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.

All spice is a good alternative to Lebanese 7 spice.

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 (extra virgin olive oil) to serve. This is great as part of a mezze and eaten with Lebanese flat bread

🥗Serving Suggestions

We normally eat this vegetarian kibbeh with a salad such as Rocca Salad, Quinoa Tabouli or fattoush salad and a side soup of Lebanese Lentil Soup (Shorbet Adas) one of my top two favourite soups.

❓FAQ

🍴Related Recipes

Another type of kibbeh to try is potato kibbeh, it's a cold version.

You might also be interested in this delicious vegan Lebanese recipe of Bulgur Pilav or these soft Lebanese Spinach Pies. A versatile tahini sauce aka shawarma sauce which can be used with/on many foods.

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