Vegetarian Kibbeh (Lebanese Kibbeh)

Lebanese Kibbeh-vegetarian kibbeh freshly baked

5 from 45 votes

Vegetarian Kibbeh (Lebanese Kibbeh)

Bake 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. Vegan friendly.

Prep Time30

Cook Time55

Total Time1 25

Course: Appetizer, Main Course, mezze

Cuisine: Lebanese, Middle Eastern

Diet: Vegan, Vegetarian

Servings: family sized trays

Calories: 1724kcal

Author: Janelle Hama

Ingredients

Top Layer

2 cups Fine bulgur
1½ litre Water enough to submerge bulgar by 1cm (⅓") and to boil water
750 grams Potato peeled and boiled
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 extra virgin
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

Kibbeh Dough Preparation

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. Squeeze out excess water using your hands. Set aside.
2 cups Fine bulgur, 1½ litre Water
Boil 750g potato until cooked. Skin off. Drain and set aside.
750 grams Potato, 1½ litre Water
Measure out and cut all 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 feel if there are any lumps which need to be smoothed out.

Kibbeh Assembly

Oil baking tray and add sliced onion, walnuts, sultanas, pomegranate molasses and olive oil. Use your hands to tenderise and combine contents. Once all combined, flatten into the tray. This will form the bottom layer.
1 cup Raw unsalted walnuts, 1 cup Sultanas, ¼ cup Pomegranate molasses
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.
Cover top layer with olive oil, pat it down.
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.

Notes

Lebanese kibbeh 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.

Nutrition