Lebanese Vegetarian Kibbeh

Lebanese Kibbeh-vegetarian kibbeh freshly baked

5 from 47 votes

This delicious baked Lebanese vegetarian kibbeh is a perfect balance of savory and sweet, made with bulgur, potatoes, walnuts, onions, and sultanas (raisins). A family recipe passed down through generations, it’s full of traditional flavors.

Prep Time30

Cook Time55

Total Time1 25

Course: Appetizer, Main Course, Side Dish

Cuisine: Lebanese, Middle Eastern

Diet: Vegan, Vegetarian

Servings: family sized trays

Calories: 1724kcal

Author: Janelle Hama

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

Metric - US Customary

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