Vegan kibbeh

Cold potato kibbeh or kibbeh b joz (walnut kibbeh) is an easy vegetarian type of kibbeh and is served as a side. From the Food Heritage Foundation.

Packed with herbs & spices, these crispy and delicious Vegan Pumpkin Kibbeh Balls are bursting with flavor! They are delicious, vegan

Spices and caramelized onions flavor this easy recipe for Baked Potato Kibbeh, a savory Middle Eastern entrée you'll want to make again and again.

The traditional recipe for Kibbeh Nayeh uses raw meat, usually with the freshest best lamb you can find mixed with bulgur and spices. Nayeh translates to raw in Arabic and is the steak tartare of Lebanon and Syria, where eating Kibbeh Nayeh is a revered ritual. So, Vegan Kibbeh Nayeh sounds like an oxymoron. But do you want the raw truth?! I neither eat raw meat or meat all together, so this is a vegan spin on the traditional raw meat “Kibbeh Nayeh." It has loads of flavors from fresh herbs…

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

The traditional recipe for Kibbeh Nayeh uses raw meat, usually with the freshest best lamb you can find mixed with bulgur and spices. Nayeh translates to raw in Arabic and is the steak tartare of Lebanon and Syria, where eating Kibbeh Nayeh is a revered ritual. So, Vegan Kibbeh Nayeh sounds like an oxymoron. But do you want the raw truth?! I neither eat raw meat or meat all together, so this is a vegan spin on the traditional raw meat “Kibbeh Nayeh." It has loads of flavors from fresh herbs…

I was immediately intrigued by this kibbeh, when it was described by Florence Ollivry in her fascinating book Les Secrets d’Alep (Aleppo’s Secrets); I had never even heard of it, even though the many kibbeh from Aleppo were well-known in foodie circles here in Lebanon. Ollivry described it as a vegan kibbeh served with grape...Read More »

"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.

While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.