Vegan Kibbeh

Vegan Kibbeh is a delightful Lebanese dish made with spiced bulgur wheat and lentils, shaped into patties and grilled to perfection. This plant-based twist on a classic recipe offers a rich, hearty flavor that pairs wonderfully with fresh salads and dips.

Ingredients

• Bulgur wheat - 100 grams
• Red lentils - 50 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Allspice - 1/2 teaspoon
• Fresh parsley - 30 grams, chopped
• Tomato - 1 small, diced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Pine nuts - 30 grams, toasted (optional)
• Lemon juice - 1 tablespoon

Steps

1. Rinse the bulgur wheat in cold water and soak it in warm water for about 30 minutes until it softens.
2. In a saucepan, cook the red lentils in 250 ml of water over medium heat until tender, about 15-20 minutes. Drain and let cool.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
4. In a large bowl, combine the soaked bulgur, cooked lentils, sautéed onion and garlic, cumin, cinnamon, allspice, parsley, diced tomato, salt, and pepper. Mix well until all ingredients are thoroughly combined.
5. Preheat the grill or a grill pan over medium-high heat. Form the mixture into patties or oval shapes, and brush each side lightly with olive oil.
6. Grill the patties for about 4-5 minutes on each side, until they are golden brown and slightly crispy.
7. Serve hot, drizzled with lemon juice, and topped with toasted pine nuts if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Contains antioxidants and anti-inflammatory properties from spices and herbs.

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