Vegan Kibbeh

Experience the bold, comforting flavors of the Middle East with this Vegan Kibbeh, a plant-based twist on a traditional favorite. Made with tender bulgur wheat and protein-packed lentils as the base, this recipe is infused with warm spices like cumin, allspice, and cinnamon for a rich, aromatic profile. Fresh parsley and mint add vibrant, herbaceous notes, while a scattering of toasted pine nuts lends a delightful crunch. Perfectly baked until golden and slightly crisp, this dish is as versatile as it is flavorful—serve it as an appetizer, main course, or even as part of a mezze platter. Vegan-friendly, hearty, and easy to prepare, this recipe brings authentic Middle Eastern cuisine straight to your table.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Preheat the oven to 375°F (190°C).

Step 7

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.

Step 8

Sprinkle the pine nuts evenly over this layer.

Step 9

Cover the pine nuts with the remaining kibbeh mixture, pressing it down evenly.

Step 10

Brush the top with the remaining tablespoon of olive oil.

Step 11

Using a knife, score the top layer into diamond-shaped pieces.

Step 12

Bake in the preheated oven for 25 minutes or until the top is slightly crisp and golden brown.

Step 13

Allow to cool for a few minutes before serving. Enjoy your vegan kibbeh as a main dish or a delicious appetizer.

Nutrition Facts

Serving size	(762.6g)

Amount per serving	% Daily Value*
Calories	1710.2

Total Fat 84.1g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 11.5g
Cholesterol 0mg	0%
Sodium 2444.7mg	0%
Total Carbohydrate 214.6g	0%
Dietary Fiber 57.7g	0%
Total Sugars 15.7g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 324.6mg	0%
Iron 19.9mg	0%
Potassium 2679.7mg	0%

*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.

Source of Calories

Fat: 41.6%

Protein: 11.3%

Carbs: 47.2%