Vegetarian mains
ChefSana Kaddour
Abu Amneh’s Vegetarian Kibbeh
A unique, meat-free kibbeh filled with sautéed onions, chickpeas and pomegranate — a standout vegetarian version for kibbeh lovers.
Abu Amneh’s vegetarian kibbeh — a very special and unusual recipe, perfect for anyone who loves kibbeh but prefers no meat. Discover it here.
Ingredients
Start here, then move straight into the method.
- 4 cups fine bulgur
- 2 cups flour
- Dry onion
- Basil (fresh) or sweet basil
- Bell pepper
- Salt
- Mixed spice
- Black pepper
- Paprika or sweet red pepper powder
- Filling
- 5 onions
- Pomegranate molasses to taste
- Chickpeas, soaked and parboiled (split in half, not mashed)
- Sumac to taste
- Chili powder (optional)
- Pomegranate seeds (optional)
Method
Follow the cooking sequence without leaving the page.
- Grind the onion, pepper and basil (or sweet basil)... then add the spices with them
- Wash the bulgur and drain it to remove the water, then add the ground mixture and the flour and mix
- Add the water gradually and knead well with your hands until you get a soft, shapable dough with a texture like meat-kibbeh dough... add water as needed and knead a little at a time until the desired dough is achieved
- Prepare the filling... sauté the chopped onion in a little oil with salt and pepper, stirring until softened
- Add the parboiled chickpeas split in half and stir as well
- After a short while add the sumac and pomegranate molasses, and optionally add hot pepper and pomegranate seeds to taste
- Stir briefly, then remove the filling from the heat and let it cool slightly
- Shape Abu Amneh's kibbeh dough as you would shape meat-kibbeh patties, fill them and seal
- Fry the kibbeh patties in plenty of hot oil
Recipe tags
Vegetarian mainsLevantVegetarianVeganDairy freeNut freeEgg freeBoiledFriedLegumes
Notes and serving ideas
- Spicy Potatoes
- How to Make Fried Kibbeh
