Vegan Kibbeh
Discover the magic of Vegan Kibbeh, a plant-based twist on a beloved Middle Eastern classic that’s as hearty as it is flavorful. This recipe swaps traditional ground meat for a wholesome combination of bulgur wheat and tender green or brown lentils, perfectly seasoned with warm spices like cumin, allspice, cinnamon, and coriander. Fresh parsley and mint lend a vibrant, aromatic touch, while pine nuts add a satisfying crunch to every bite. Baked until golden and slightly crisp, this dish is both nutritious and utterly delicious, making it ideal as a main course or a crowd-pleasing appetizer. Easy to prepare and packed with Mediterranean-inspired flavors, Vegan Kibbeh is a must-try for anyone looking to explore vegan Middle Eastern recipes.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1 cup green or brown lentils
- 4 tablespoons extra virgin olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground coriander
- 1 cup, chopped fresh parsley
- 0.5 cup, chopped fresh mint
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup pine nuts
Instructions
Rinse the lentils under cold water. In a pot, add the lentils and 3 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 20-25 minutes, or until the lentils are tender. Drain and set aside.
Rinse the bulgur wheat under cold water and place it in a bowl. Cover the bulgur with hot water and let it sit for about 15 minutes. Drain any excess water and squeeze out the water using a clean cloth or hands. Set aside.
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the drained lentils to the onion and garlic mixture. Stir in the cumin, allspice, cinnamon, and coriander. Cook for another 5 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked lentil mixture and the prepared bulgur. Mix in the fresh parsley, mint, salt, and black pepper. Knead the mixture together until it's well combined and holds together.
Preheat the oven to 375°F (190°C).
Grease an 8x8 inch baking dish with 1 tablespoon of olive oil. Spread half of the kibbeh mixture evenly at the bottom of the baking dish.
Sprinkle the pine nuts evenly over this layer.
Cover the pine nuts with the remaining kibbeh mixture, pressing it down evenly.
Brush the top with the remaining tablespoon of olive oil.
Using a knife, score the top layer into diamond-shaped pieces.
Bake in the preheated oven for 25 minutes or until the top is slightly crisp and golden brown.
Allow to cool for a few minutes before serving. Enjoy your vegan kibbeh as a main dish or a delicious appetizer.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 15.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2680 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
