Kibbeh
I love this vegan kibbeh because it’s a hearty, comforting dish that’s packed with flavor, yet entirely plant-based. It reminds me of family gatherings where food is the centerpiece of joy.
Kibbeh has always held a special place in my heart, especially during family gatherings.
My grandmother used to make the most incredible kibbeh, and I wanted to recreate that magic with a vegan twist.
This recipe is not just about food; it's about love, tradition, and nourishing our bodies with the goodness of plants.
I’ve found that using lentils gives it a lovely texture, and it’s a great way to incorporate protein into our meals!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fine bulgur wheat is key here for that classic texture. If you can’t find it, you can substitute with quinoa, but it’ll change the flavor a bit. Using cooked lentils adds a great protein boost and heartiness, so don’t skip that part!
Tips & Notes
- •I like to double the recipe and freeze half for a busy night; it reheat beautifully!
- •For a spicy kick, add some crushed red pepper flakes to the mixture.
Recipe Variations
- •You can replace the lentils with chickpeas for a different texture, or even add some roasted red peppers for sweetness.
- •Sometimes, I like to add a dash of lemon juice for a zesty pop!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it; just make sure to wrap it tightly to prevent freezer burn!
Frequently Asked Questions
Can I make kibbeh ahead of time?
Absolutely! You can prepare the mixture and store it in the fridge for a day before baking, making it perfect for meal prep.
What can I serve with kibbeh?
I love pairing it with a fresh salad or roasted veggies. A drizzle of tahini sauce would also be divine!
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I love this vegan kibbeh because it’s a hearty, comforting dish that’s packed with flavor, yet entirely plant-based. It reminds me of family gatherings where food is the centerpiece of joy.
Ingredients
Instructions
- 1
Start by soaking the fine bulgur wheat in warm water for about 30 minutes. Once it's softened, drain any excess water and set it aside.
- 2
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
In a large bowl, combine the soaked bulgur, cooked lentils, sautéed onions and garlic, chopped walnuts, cinnamon, allspice, nutmeg, parsley, salt, and pepper.
- 5
Mix everything together until well combined. You can use your hands here to really meld the flavors.
- 6
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
- 7
Spread the kibbeh mixture evenly into the baking dish, pressing it down firmly. You can create a decorative pattern on top if you like!
- 8
Bake in the preheated oven for 30 minutes, or until the edges are golden brown.
- 9
Let it cool for a few minutes before slicing into squares or diamond shapes.
- 10
Serve warm with a side of vegan yogurt and perhaps a fresh salad.
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