Vegetarian Baked Kibbeh

Vegetarian Baked Kibbeh


1 person made this

Lebanese kibbeh with a difference - no meat and it's baked not grilled, fried or barbecued. An excellent vegetarian dish for your next Lebanese feast!

RitaT Washington, United States

Serves: 6 

  • 500g bulgur
  • 500g potatoes, peeled
  • 1/2 cup of fresh mint, chopped
  • 3 spring onions, chopped
  • 1 onion, grated (on the big holes of a grater)
  • 1 cup ricotta
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sea salt
  • lime wedges to serve

Preparation:20min  ›  Cook:45min  ›  Extra time:1hour soaking  ›  Ready in:2hours5min 

  1. Soak the bulgur in cold water for 1 hour.
  2. While the bulgur is soaking, bring a large pot of water to a boil and cook the potatoes until tender. Drain, let cool and mash the potatoes. Set aside.
  3. Preheat the oven to 180 degrees C. Drain the bulgur and squeeze it with your hands to remove any excess water.
  4. In a large bowl, combine the mashed potatoes, the bulgur and all the other ingredients. Mix well.
  5. Grease a 20x25cm baking dish and spread the mixture in the prepared baking dish and smooth the top. If you want, make a diamond shape pattern by crossing the top with a toothpick.
  6. Bake until set and golden, about 45 minutes. Let it cool a little before cutting into slices. Serve with a squeeze of fresh lime.


You can replace half of the mashed potatoes with ricotta cheese.

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