Vegetarian Kibbeh

4.50 from 4 votes

A easy no fuss recipe for Vegetarian Kibbeh. Infused with Middle Eastern flavour this will be a hit on any mezze spread.

Course Appetizer, Dinner, Main Course, Mezze Dish, Salad

Cuisine Lebanese

Prep Time 20

Cook Time 0

Resting time 2

Total Time 2 20

Servings people

Calories 334kcal

Author Marita

Equipment

food processor

Ingredients

400 g bulgar wheat 2.5 cups
3 small potatoes boiled
375 ml boiling water 1.5 cups
1 small onion peeled and roughly chopped
½ red pepper deseeded and roughly chopped
1 small bunch of flatlef parsley around 60 g (2 oz)
1 tablespoon mild red pepper paste
1 tablespoon tomato paste
1 tablespoon salt
60 ml olive oil 4 tablespoons
1 tablespoon black pepper
1 teaspoon ground cumin
1 teaspoon ground paprika
4 tablespoon pomegranate molasses

To serve

1 handful lettuce leafs

Instructions

Place the bulgur in a bowl and soak with the boiled water for at least two hours.
In the food processor place the onion, red pepper and potato and puree to a smooth mass.
Add the red pepper and toate paste, salt, pepper, cumin, paprika and pomegranate omolasses and olive oil. One by one. Stir well until thoroughly combined after adding each item.
Now add the parsley and bulgur wheat.
Combine the ingredients with a wooden spoon well until everything is evenly distributed. Taste the mixture to ensure you are happy with the balance of flavours.
Make sure your hands are clean. You can now form balls, or the traditional kibbeh egg shape or a ball shape, with your hands.
Place them on a plate with lettuces ready to serve.

Notes

The kibbeh can be prepared in advance, best the day before. You can keep it in the fridge for up to 4 days. Make sure they are covered. If necessary, you might need to form them before serving.

Nutrition