Get ready to fall in love with this delicious Vegetarian Kibbeh Recipe! These yummy kibbeh balls are made with a mixture of red lentils, bulgur, peppers, onions, and spices. This Lebanese Kibbeh recipe be served as a snack, appetizer (mezze), or with fattoush salad for a healthy lunch or dinner!
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🧐 About This Recipe
Some say the origin of kibbeh balls is Armenian, and some say they're Lebanese. Although I don’t remember mom making them, according to my aunt, Alice, my grandmother prepared them often. To add to the argument, Assyrians make vegetarian kibbeh too, especially for "soma" (while fasting).
Aunt Alice explained that grandma made a plateful of what they called “Chikufta.” She would store them in the fridge and would go back and forth opening the fridge and grabbing one at a time. You might just do the same!
My sister, Rosa, makes vegetarian kibbeh balls frequently. She gave me a loose kibbeh recipe from which I developed my own recipe. Her recipe did not have garlic, lemon juice, cilantro, or peppers.
🛒 What Goes Into This Recipe
🔖 Ingredient Notes
- Red lentils — Red lentils can be found in most Middle Eastern stores, as well as health food stores and online.
- Bulgur — Bulgur comes in various grain sizes labeled 1-4. #1 is the finest, and the one we will be using to make this Kibbeh.
- Serrano — Serranos are added for a little heat, however, they are totally optional.
*Find the full recipe in the recipe card below the post.
🥙How to Make This Lebanese Kibbeh Recipe
STEP 1: Rinse lentils in a strainer and add to a medium pot. Cover with 2 cups of water.
STEP 2: Bring to a boil and then reduce heat. Cook, uncovered, for 10 minutes. Add bulgur to the red lentil and stir together.
STEP 3: If no liquid is remaining, add an additional ½ cup of boiling water to allow the bulgur to soak up the liquid and soften. Meanwhile, heat 2 tablespoons of olive oil in a skillet. Sauté chopped onions, peppers, and garlic until soft.
STEP 4: Add salt, paprika, crushed red pepper flakes, cumin, and coriander. Stir to combine. Stir in the tomato paste and lemon juice then mix in with the lentil and bulgur.
STEP 5: When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized portions of the mix.
STEP 6: Sprinkle with additional olive oil if desired and serve with lemon or lime wedges. Or store them in the fridge, like my grandmother did, and eat them when you need a quick, healthy snack!
🤷🏻♀️ FAQs
Vegetarian Kibbeh balls are made with a mixture of cooked bulgur, lentil, herbs, and spices.
Kibbeh is a popular dish throughout the Middle East and Levant region. It is the national dish of both Syria and Lebenon. However, some believe it originated in Armenia and others argue it is an Assyrian recipe.
Vegetarian Kibbeh, fried kibbeh (kubba halab), and even kubba't mosul can all be served with tabouli salad or a Lebanese fattoush salad.
👩🏼🍳 Pro Tips
- When adding the bulgur to the lentil, there should be some liquid left in the pot to soften the bulgur. If not, add some boiling water (½ to 1 cup).
- If there seems to be too much liquid left, strain the lentil and add ½ to 1 cup of the liquid back before adding the bulgur.
- If the bulgur seems too hard, add a little more hot water and allow it to soften before continuing.
- Before forming the kibbeh, you may want to taste the mixture and adjust the spices, including the salt.
- If the mixture doesn't stick together, you may need to knead it for a bit.
- If the kibbeh are still too wet, allow them to sit, uncovered, until they reach the preferred texture.
- You may also want to try my Kubba Mosul recipe. It's to die for!
🥘 Related Recipes
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📖 Recipe
Kibbeh Recipe (vegan lentil patties)
Ingredients
- 1 cup red lentil
- 1 cup bulgur (fine, #1 coarseness))
- 3 tablespoon olive oil
- 1 small yellow onion (or 1 bunch scallions)
- 3 mini sweet peppers (or 1 red/yellow bell pepper)
- 1 serrano pepper (optional)
- 2 cloves garlic (minced)
- 1½ teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- ½ cup parsley or cilantro (chopped)
Instructions
- Rinse lentil in a strainer and add to a medium pot. Cover with 2 cups of water. Bring to a boil and then reduce heat. Cook, uncovered, for 10 minutes.
- Add bulgur to the red lentil and stir together. If no liquid is remaining, add ½ cup of boiling water to allow the bulgur to soak up the liquid and soften.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet. Sauté chopped onions, peppers, and garlic until soft. Add salt, paprika, crushed red pepper flakes, cumin, and coriander. Stir to combine.
- Stir in tomato paste and lemon juice then mix in with the lentil and bulgur. When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized portions of the mix.
- Sprinkle with additional olive oil if desired and serve with lemon or lime wedges.
Notes
- When adding the bulgur to the lentil, there should be some liquid left in the pot to soften the bulgur. If not, add some boiling water (½ to 1 cup).
- If there seems to be too much liquid left, strain the lentil and add ½ to 1 cup of the liquid back before adding the bulgur.
- If the bulgur seems too hard, add a little more hot water and allow it to soften before continuing.
- Before forming the kibbeh, you may want to taste the mixture and adjust the spices, including the salt.
- If the mixture doesn't stick together, you may need to knead it for a bit.
- If the kibbeh are still too wet, allow them to sit, uncovered, until they reach the preferred texture.
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