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Vegan Kibbeh
Created by: Howcan Team
Ingredients
- 1 cup bulgur wheat
- 1 1/2 cups of vegan meat substitute (such as Beyond Meat or TVP)
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup water
- 1/4 cup olive oil, for frying
Instructions
- In a large bowl, soak 1 cup of bulgur wheat in warm water for 30 minutes. Drain and squeeze out excess water.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the vegan meat substitute to the skillet and cook for 5-7 minutes, breaking it up with a spoon as it cooks.
- Stir in the pine nuts, allspice, cumin, cinnamon, salt, and pepper. Cook for an additional 2-3 minutes.
- Remove the skillet from the heat and let the mixture cool slightly.
- In a food processor, combine the soaked bulgur wheat, parsley, mint, and water. Process until the mixture forms a smooth paste.
- Transfer the bulgur mixture to a large bowl and add the cooked vegan meat mixture. Mix well to combine.
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Spread half of the bulgur mixture into the bottom of the baking dish, pressing it down evenly.
- Spread the cooked vegan meat mixture on top of the bulgur layer.
- Cover the vegan meat mixture with the remaining bulgur mixture, pressing it down evenly to seal the edges.
- Using a sharp knife, score the top of the kibbeh into diamond or square shapes.
- Drizzle 1/4 cup of olive oil over the top of the kibbeh.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
- Allow the kibbeh to cool for 10 minutes before serving. Enjoy!
Kibbeh is a traditional Middle Eastern dish with a rich history dating back to ancient times. Originally made with meat, Kibbeh has evolved to include a vegan meat substitute, making it accessible to a wider audience. This dish is popular in Lebanon, Syria, and other Levantine countries, where it is often prepared by skilled chefs in local restaurants. The key to a delicious vegan Kibbeh lies in the spices and bulgur wheat used to create a flavorful and textured filling. Some chefs also incorporate pine nuts and aromatic herbs for an extra layer of complexity. Today, the best vegan Kibbeh can be found in authentic Middle Eastern eateries that prioritize traditional flavors and techniques.
75 min
6
320 calories
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