Lebanese Vegan Kibbeh Recipe - Lent Potato Kibbeh - Kibbeh Aat'aa (2024)

Other, Vegetarian38

Jump to Recipe Print Recipe

Last Updated on June 12, 2022

Lebanese Vegan Kibbeh Recipe

Lebanese cuisine is famous for offering a wide array of Kibbe variants, including at least a couple of vegan versions as in this recipe. For those who are not familiar with the term, Kibbeh generally refers to ground meat mixed with Bulgur (cracked weat), spices, and herbs and then baked, fried or grilled into an amazingly savory dish like Lebanese Vegan Kibbeh Recipe or Lent Potato Kibbeh.

Lent Potato KibbehIngredients

In the Lebanese Vegetarian Potato Kibbe recipe, we’re going to feature a vegan-baked Kibbeh recipe that’s often made during Lent. Its main ingredients are potatoes and chickpeas with some spices. Featured in the photo above are vegan Kibbeh patties with a side of Tabbouleh Salad.

Lebanese Vegan Baked Kibbeh Recipe – Kibbeh Aat’aa

This delicious vegan Lebanese kibbeh recipe is made with potatoes, chickpeas and other legumes and is typically made for Lent.

4.6 from 11 votes

Print Recipe Pin Recipe

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner

Servings 6

Ingredients

  • 2 cups Bulgur cracked wheat/Burghul
  • 2 cups dried chickpeas
  • 3 potatoes medium sized, boiled, mashed
  • 2 cups flour
  • 1/2 bunch parsley
  • 1/2 bunch mint
  • 1/2 bunch green onions
  • 1 white onion medium sized
  • 2 cups Olive oil about 1 cup per pan of Kibbeh
  • 1 teaspoon chili powder or to taste
  • 1/2 teaspoon Lebanese 7 spices
  • 2/3 teaspoon salt

Instructions

Preparations

  • Chickpeas: The goal of the process here is to skin and halve the chickpeas. If you are able to find skinned chickpea halves at your grocery store, you can just soak them overnight and skip the remaining steps in this process. If you have regular chickpeas, then soak them in water overnight. On the day of, rinse them well then warm in a pot of water on the stove for a few minutes. Drain, then spread warm chickpeas on a towel then break them open by rolling a rolling pin on them a few times with force. Place broken chickpeas back in a pot, fill with water then rub them with your hands to separate the skin. Repeat the process a few times so that you rid the all of the chickpeas from their skin. Once done, drain the skinless chickpeas and place in the “mixing” pot.

  • Potatoes: Boil the potatoes for 15-20 minutes, let cool down a bit, peel, mash and add to the “mixing” bowl.

  • Bulgur: rinse with water, strain, let dry for 30 minutes and then add to the “mixing” bowl.

  • Mint and Parsley: Cut stems away, then finely mince the leaves and add to the “mixing” bowl.

  • Green Onions: Chop finely then add to “mixing” bowl.

  • White Onions: Chop finely then add to “mixing” bowl.

  • Flour & Spices: Add flour on top of all ingredients in the “mixing” bowl, add the 7 spices, chili powder and salt. Knead well with your hands for a few minutes. The result should be a dough.

Cooking Method

  • Brush olive oil on your Pyrex glass baking pan (or your preferred baking pan).

  • Pat the Kibbeh dough into pan with a thickness of about 1/2 to 2/3 of an inch.

  • With a knife, cut deep lines into the dough to form square shapes. Then make small cuts in the center of each square. The purpose of this is to allow the olive oil to seep through the dough, cook and flavor it from the inside, and also make it easy to cut when cooked.

  • Gently and slowly soak the Kibbeh with olive oil until it’s fully covered and the olive oil level is right above the surface of the dough. This should be about 1 cup of olive oil per pan.

  • Bake at 400 degrees for 45-60 minutes, or until the dough turns light brown and a bit crispy. Poke to make sure the inside is well cooked.

  • Enjoy it hot or cold, and serve with Lebanese pita bread.

Notes

This vegan Kibbeh can last for a few days in the fridge. If you make extra dough, you can place the surplus in a ziplog bags and store in the freezer for a few months. To cook, thaw at room temperature for a few hours then follow the same baking process in this recipe.

Nutrition Facts

Lebanese Vegan Baked Kibbeh Recipe – Kibbeh Aat’aa

Serving Size

6 pieces

Amount per Serving

Calories

1283

% Daily Value*

Fat

77

g

118

%

Saturated Fat

11

g

69

%

Polyunsaturated Fat

10

g

Monounsaturated Fat

54

g

Potassium

1335

mg

38

%

Carbohydrates

129

g

43

%

Fiber

24

g

100

%

Sugar

9

g

10

%

Protein

25

g

50

%

Vitamin A

584

IU

12

%

Vitamin C

32

mg

39

%

Calcium

120

mg

12

%

Iron

9

mg

50

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Lent Kibbeh, vegan, vegetarian

Tried this recipe?Let us know how it was!

38 Responses to Lebanese Vegan Kibbeh Recipe – Lent Potato Kibbeh – Kibbeh Aat’aa

  • Melanie

    Lebanese Vegan Kibbeh Recipe - Lent Potato Kibbeh - Kibbeh Aat'aa (8)
    This was a really delicious recipe. Thank you!!

    Reply

  • Susan

    What size bulgar do you use?

    Reply

  • brendan

    Lebanese Vegan Kibbeh Recipe - Lent Potato Kibbeh - Kibbeh Aat'aa (9)
    can i use tinned chickpeas or will it not fit in with the cooking time?

    Reply

    • Edgard

      Tinned chickpeas are fine too. They may need a bit less cooking time.

      Reply

      • brendan

        Lebanese Vegan Kibbeh Recipe - Lent Potato Kibbeh - Kibbeh Aat'aa (10)
        Will ALL of it take less cooking time then? I guess I cant put the chick peas in later as everything goes in at the same time. Just checking Thansk for replying

  • Karen richter

    We are Lebanese, my grandkids have always loved kibble but have been vegetarians for many years and beg for me to find a way to make it for them. I experimented with Seitan recipes, found one I like and then used it as the “meat” ingredient, making my kibble with one cup of soaked bulgar for a lb. of seitan, one medium onion, salt, pepper cinnamon, olive Oil and vegan butter. It was fantastic and no one could tell the difference, really. If you want the entire recipe, email me, I would be happy to share.

    Reply

    • Laura

      The ingredients you use are the exact same ingriedents my grandmother used. and she always dotted the top layer with butter. I regret that i never got the recipe before she paassed. i would love to try your recipe for kibbeh. Please send it…………………………..Thank You so much!………….LAURA

      Reply

    • Aharon

      Hello, Ms. Karen Richter. I hope you are still monitoring this page. Please send me the whole recipe for the vegetarian kibbeh your grandkids love, made with soaked bulgur, Seitan, etc., and that you mentioned on mamaslebanesekitchen.com on December 27, 2016. I will be very grateful and will always give you credit. Many thanks. My email address is aharonmayne@gmail.com

      By the way, I love this site!

      Reply

    • amara

      I would love the recipe too! akhour3@wgu.edu
      Thank you!

      Reply

  • Anjali

    Thank you for this wonderful recipe! I’m planning to make it for our vegetarian Thanksgiving dinner.

    For the bulgur, should it be cooked or uncooked? Thank you so much!

    Reply

    • mama

      Hi Anjali – use uncooked Bughul for this recipe.

      Reply

      • Anjali

        Lebanese Vegan Kibbeh Recipe - Lent Potato Kibbeh - Kibbeh Aat'aa (11)
        Thank you so much for your reply! I made this for our dinner and it was a HUGE hit. Everyone loved it. I followed your recipe exactly and it came out so delicious and flavorful. Even the non-vegetarians were happy. Thank you for such a delicious recipe, it made our Thanksgiving dinner a success! 🙂

  • Maria

    Hi there,

    I made this today and it was delicious. I was wondering if some toasted pine kernels could be added to the mixture? When I used to eat the meat kebbe it used to have it. Thanks for your recipe. It was easy to make and really tasty.

    Reply

    • Edgard

      Maria yes you can add pine nuts to the vegetarian Kibbe.. i imagine that it would give it a nice kick.

      Reply

  • KatJa

    Lebanese Vegan Kibbeh Recipe - Lent Potato Kibbeh - Kibbeh Aat'aa (12)
    Looks great and happy to find a vegetarian recipe for Kibbe, but why such a small amount of Seven-Spice? Possibly a misprint? I made it with 2 teaspoons, and I still think it could have used a bit more flavor.

    Reply

    • Edgard

      Hi Katja – spice is typically to taste. We found the small amount we use in this recipe is enough for us as there are many other rich flavors that we like to taste as well but totally up to you how much you like the Kibbe spicy.

      Reply

  • Susan

    Hi, I’m going to make this for a dinner party. How many servings does this make? I plan on serving this with your tabbouleh. Thanks!

    Reply

    • Edgard

      Susan the recipe ingredients as-is should serve about 6.

      Reply

  • Debbie

    What is is the seven spice mixture, I can not find it anywhere?

    Reply

    • Edgard

      Hi Debbie – you can find the ingredients of the 7 spices here : https://www.mamaslebanesekitchen.com/pantry/ you can also buy them from amazon ready made but they’re not that fresh usually.. better to mix them at home. Let me know if you have other questions.

      Reply

  • eva

    Hello 🙂 I would love to try out this recipe, but I can’t find the lebanese 7-spices mix anywhere. What do you suggest I can substitute it with to get the best possible flavour? Thank you!

    Reply

  • Nihal

    The taste was great, just a little more salt needed. As for the bulgar, it was just undercooked and grainy, will try and make it thicker.

    Reply

  • Nihal

    The grains of bulgar were undercooked, maybe it does need to be thicker. The flavor was great, just a little more salt. I will make the rest thicker and hope for better results!
    Thank u!

    Reply

  • Nihal

    I must have used the wrong size bulgar, any suggestions on how I can correct this? I made part of the batch and was still very crunchy. Otherwise it was very tasty

    Reply

    • Edgard

      Hi Nihal – the burgul size may not have a lot to do with the crunchiness of the Kibbeh. To start with, the end product will always be crunchy and this is part of its feature. Usually we keep it in the fridge and the 2nd day it’s a bit less crunchy. Also if you thicken the kibbeh patties while baking them the insides will not be as crunchy. How was the flavor by the way?

      Reply

  • samir

    u were wondering how i got it to hold together without flour..i just used the same ratio that i know..1.5 cups burghol to 1.5 pounds potato..i guess since this has more potatoes it holds without flour..but instead of our onions on bottom ..i made it with chickpeas..very very nice..

    Reply

  • Maggie

    I Tried this Recipe yesterday, it was very delicious especially with tabouleh 😉 Shukran kteer for such Great Recipe!

    Reply

    • Edgard

      Sahtain Maggie I’m glad you liked it.

      Reply

  • samir

    i finally made this as per your recipe..minus the flour and a bit less oil,, so delicious,the chickpeas were delicious in it…I think I like it better than our family version with onions carmelzed on bottom as the sweet onions overpower the potato/bulgar/herb flavours..thank you again

    Reply

    • mama

      Hello Samir, I’m glad you got to do it and like it thank you for the feedback. I wonder how it came out with no flour, flour usually keeps the dough together and don’t make it break.

      Reply

  • Rayan

    I made this kippe last weekend and even my picky 12 year old loved it. The taste and flavors are wonderful. I made a green sauce to go with it(peppers+ mint+ cilantro) along with Lebanese green salad, absolutely delicious! Thank you for the recipe.

    Reply

    • mama

      Hello Rayan I’m very happy that the Kibbe turned out good and you loved it!

      Reply

  • samir

    btw we also use a bit less oil about 2/3 to 3/4 cup ,place half that oil and scatter sliced raw onion(sliced in half moons ,not too thin)on the bottom of the tray under the paste ,they will caramelize and stick to the dough as the kibbeh bakes ..and pour the the rest of the oil on top of the paste before baking..just in case you want to try it!!

    Reply

    • mama

      Interesting stuff.. this is the creativity of Middle Eastern cuisine at work! 🙂

      Reply

  • samir

    I love this dish . but I have one question before trying this version…my family recipe calls for 1.5 cups fine burghul to 1.5 pounds potato boiled and mashed..and NO flour unless the dough is too soft,then we add a small amount a little at a time( up to 1/2 cup at most) to firm it up but only if necessary..can yours be made with little or no flour as well? our seasoning is basically the same but no chickpeas which I want to try..

    Reply

    • mama

      Hi Samir, we’ve always made it with flour but I’m pretty sure it can be made without it. I don’t think that flour contributes much to the taste, it’s more to help holding the paste together. So if you’re able to make it hold without flour, it’s worth trying. As for chickpeas, it’s a nice addition try it out. They give a nice flavor when toasted/baked in the oven, they get crunchy.

      Reply

  • samir

    this looks amazing..have to try this recipe..we make our version somewhat similar but without the chickpeas..

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Lebanese Vegan Kibbeh Recipe - Lent Potato Kibbeh - Kibbeh Aat'aa (2024)

FAQs

What is Lebanese kibbeh made of? ›

What is kibbeh made of? With origins in the Middle East – and considered the national dish of Lebanon – kibbeh is a combination of bulgur cracked wheat, chopped onions, baharat (seven spices) and lean beef, goat, lamb, fish or camel mince meat.

What is vegetarian kibbeh made of? ›

Tomato kibbeh is a vegan version of the traditional Lebanese dish, kibbeh nayeh, typically made with raw beef, onions, and bulgur wheat. This vegetarian rendition is made with tomatoes, bulgur wheat, onion, red peppers, and fresh herbs.

Is kibbeh healthy? ›

Yes, it is safe to consume kibbeh nayye, if it is prepared and handled correctly. With all that being said, eating raw meat is generally not recommended and should not be eaten by young children, elderly, pregnant women and those with compromised immune systems.

What is the difference between kibbeh and kofta? ›

Kibbeh is mixture of lean meat, bulgur, onion, and spices, while kafta is a mix of meat with higher fat content to keep it moist, and a few different herbs and garlic! Both are core middle eastern cuisine dishes.

What are 4 dishes traditionally eaten in Lebanon? ›

Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include baklawa, sfouf and ka'ak.

What does Lebanese 7 Spice contain? ›

Stir black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom together until evenly blended. Store in an airtight container.

What is kibbeh in english? ›

The word kibbeh stems from an Arabic verb meaning, "to form into a ball;" so that description is not entirely wrong. But as you'll see in today's kibbeh recipe, they're more like stuffed croquettes. There is a crispy outer shell made with bulgur wheat, onions, and finely ground beef.

What's the difference between kibbeh and falafel? ›

Falafel: Deep-fried chickpea patties - often tucked into pita pockets. Kibbeh: Deep-fried balls of beef, lamb and/or bulger.

What is another name for kibbeh? ›

Icli Köfte is a common dish in Middle East and in North Africa, as well as some South American countries that have large Middle Eastern communities. The other names for the dish, which are more common than the Turkish name “icli köfte” are kibbeh or kibbe.

Is it safe to eat raw kibbeh? ›

Because there are alternative preparations available for the traditional kibbeh dish, such as frying or baking, it is possible to eat the dish safely if the meat is cooked to 160oF as measured by a meat thermometer. Eating the raw version, though, comes with a high risk of foodborne infection and illness.

Do Egyptians eat kibbeh? ›

The Syrian city of Aleppo can lay claim to at least 17 types of Kibbeh. In Mesopotamian cuisine, versions with rice or farina are found. Outside of Syria, versions are found in Cyprus, Egypt, Israel, Palestine, the Persian Gulf, Armenia, and Turkey, and among Assyrian people.

Who eats kibbeh? ›

Today, kibbeh nayyeh is most popular in Lebanon and Syria. It is also consumed by Druze in Israel. Kibbeh nayyeh is a popular dish among Christians in the Middle East on regular and holiday occasions such as Christmas and Easter.

Do Armenians eat kibbeh? ›

Each country has it's own variation using varying amounts of bulgur, meat, and spices. The traditional Armenian way of making this dish includes adding red pepper paste and ground Aleppo pepper to the kibbeh dough. Also, Armenians add black pepper, all spice, cinnamon, and nutmeg to the filling.

What is kofta called in English? ›

Kofta is a type of "meatball" that originates from the Middle East and India. The word kofta comes from the Persian word kūfta, which means "to beat or to grind," which references the ground meat typically used to make kofta recipes.

Is kofta Greek or Lebanese? ›

Koftas are found in the traditional cuisines of Armenia, Afghanistan, Albania, Bosnia and Herzegovina, Bulgaria, Georgia, Lebanon, Egypt, Greece, India, Iran, Morocco, Pakistan, Romania, Serbia, North Macedonia, and Turkey. Kofta is also a popular dish among Assyrian people.

What are kibbeh balls made of? ›

But as you'll see in today's kibbeh recipe, they're more like stuffed croquettes. There is a crispy outer shell made with bulgur wheat, onions, and finely ground beef. The shell is then stuffed with a mixture of spiced beef and toasted pine nuts; sealed and then fried or baked.

What is the main ingredient in Lebanese food? ›

An absolute staple ingredient in Lebanese cuisine is none other than the humble bulb of garlic. Crushed, minced, roasted… it is all used! The most popular way to use garlic in Lebanon is to flavour dishes such as hummus, baba ghanoush and meat marinades.

What is the Lebanese raw meat called? ›

Kibbeh Nayeh, tartare of Lebanon, is specially prepared spiced raw meat with bulgur. Try this beloved Lebanese dish and see how simple and delicious it is! I never knew I was eating raw meat.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Mr. See Jast

Last Updated:

Views: 6356

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Mr. See Jast

Birthday: 1999-07-30

Address: 8409 Megan Mountain, New Mathew, MT 44997-8193

Phone: +5023589614038

Job: Chief Executive

Hobby: Leather crafting, Flag Football, Candle making, Flying, Poi, Gunsmithing, Swimming

Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.