Abu Amneh’s vegetarian kibbeh — a very special and unusual recipe, perfect for anyone who loves kibbeh but prefers no meat. Discover it here.

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

5 onions

Black pepper

Salt

Pomegranate molasses to taste

Chickpeas, soaked and parboiled (split in half, not mashed)

Sumac to taste

Chili powder (optional)

Pomegranate seeds (optional)

Method:

Grind the onion, bell pepper and basil together, then add the spices.
Wash and drain the bulgur to remove excess water, then add the ground mixture and the flour and mix.
Add water gradually and knead well by hand until you get a soft, shapeable dough similar in texture to meat kibbeh dough. Add water as needed, kneading a little at a time until the desired dough is reached.
Prepare the filling: sauté the chopped onion in a little oil with salt and pepper until soft.
Add the parboiled chickpeas (split in half) and stir.
After a short time add the sumac and pomegranate molasses; you may add chili powder and pomegranate seeds if desired.
Stir briefly, then remove the filling from the heat and let it cool slightly.
Shape the Abu Amneh kibbeh dough into balls or discs as you would for fried meat kibbeh, fill them and seal.
Deep-fry the kibbeh in hot oil until golden.

Recipe and preparation method for Abu Amneh’s kibbeh from a friend and cook on Shou Tabkhin Today:

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Abu Amneh’s Vegetarian Kibbeh

Prep checklist