Kibbeh is a beloved Middle Eastern dish of spiced ground meat and bulgur wheat, traditionally shaped into torpedoes and fried. This vegetarian version swaps the meat for a hearty, savory filling of mushrooms, lentils, and walnuts, while keeping the iconic crisp bulgur shell. It delivers the same satisfying texture and warm spice profile, and it bakes beautifully in the oven for a lighter take that still feels indulgent.
Ingredients
- 1 cup (170 g) fine bulgur wheat
- 1 cup (240 ml) boiling water
- 1 cup (150 g) brown or green lentils, rinsed
- 2 cups (480 ml) vegetable broth or water
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 8 oz (225 g) cremini mushrooms, finely chopped
- 1/2 cup (60 g) walnuts, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup (10 g) fresh parsley, finely chopped
- 1/4 cup (10 g) fresh mint, finely chopped (optional)
- 1/2 cup (60 g) all-purpose flour, for shaping
Instructions
- Place the bulgur in a large bowl and pour the boiling water over it. Stir, cover with a plate or plastic wrap, and let soak for 20 minutes until the water is absorbed and the bulgur is tender.
- Meanwhile, combine the lentils and broth in a small saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until the lentils are soft and most of the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes until translucent. Add the garlic and cook for 1 minute more.
- Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and it evaporates. The mixture should be fairly dry.
- Stir in the walnuts, cumin, coriander, cinnamon, allspice, cayenne (if using), salt, and black pepper. Cook for 2 minutes until fragrant. Remove from heat.
- In a food processor, combine the cooked lentils, mushroom mixture, and fresh herbs. Pulse until well combined but still slightly chunky—do not puree. Taste and adjust salt if needed.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Once the bulgur has cooled, transfer it to a clean kitchen towel and squeeze out any excess moisture. Return to the bowl.
- Add the lentil-mushroom mixture to the bulgur and mix with your hands until thoroughly combined. The mixture should hold together when pressed.
- Place the flour in a shallow dish. With lightly floured hands, take about 1/4 cup (60 ml) of the mixture and shape it into a torpedo or oval about 3 inches long. Roll it in the flour to coat, then place on the baking sheet. Repeat with the remaining mixture.
- Brush the tops of the kibbeh lightly with olive oil. Bake for 25–30 minutes, turning once halfway, until golden brown and crisp on all sides.
- Let rest for 5 minutes before serving. Serve warm with tahini sauce or yogurt.
Tips
- Keep the filling dry: Excess moisture in the mushroom-lentil mixture will make the kibbeh soggy and hard to shape. Cook the mushrooms thoroughly until all liquid evaporates, and squeeze the cooked lentils gently to remove extra water.
- Use fine bulgur: Coarse bulgur won’t bind as well. If you only have coarse, pulse it in a food processor for a few seconds before soaking.
- Chill if too sticky: If the mixture feels too wet to shape, refrigerate it for 20–30 minutes. It will firm up and be easier to handle.
- No food processor? You can mash the lentils with a fork and finely chop the mushroom mixture instead. The texture will be slightly more rustic but still delicious.
Serving Suggestions
Serve these vegetarian kibbeh as a main with a side of tabbouleh salad, hummus, and warm pita bread. They also work well as an appetizer with a bowl of tahini-yogurt sauce (mix 1/2 cup Greek yogurt with 2 tablespoons tahini, a squeeze of lemon, and a pinch of salt) for dipping. A simple cucumber-tomato salad with lemon and olive oil balances the richness nicely.
Variations
- Pumpkin or sweet potato kibbeh: Swap the lentils for 1 cup (200 g) of roasted, mashed pumpkin or sweet potato. Omit the walnuts and increase the bulgur to 1 1/4 cups (215 g) to compensate for the extra moisture.
- Spicier version: Add 1 teaspoon of Aleppo pepper or 1/2 teaspoon of red pepper flakes to the filling for a gentle heat.
- Gluten-free: Use quinoa flakes instead of bulgur (soak in the same amount of boiling water for 10 minutes) and replace the all-purpose flour with chickpea flour for coating.
- Baked vs. fried: For a more traditional texture, you can deep-fry the shaped kibbeh in vegetable oil at 350°F (175°C) for 3–4 minutes until deep golden brown. The baked version is lighter but less crispy.
Storage and Reheating
Store leftover kibbeh in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes until heated through and crisp again. You can also microwave them, but they will lose their crunch. For longer storage, freeze the unbaked, shaped kibbeh on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–7 minutes to the cooking time.
Frequently Asked Questions
Can I use canned lentils instead of dried? Yes, use one 15-oz (425 g) can, drained and rinsed. Skip the simmering step and add them directly to the food processor with the mushroom mixture.
Why is my kibbeh falling apart? The mixture is likely too wet. Make sure the bulgur is well-drained and the mushroom mixture is dry. You can also add a tablespoon of flour or breadcrumbs to help bind it if needed.
Can I make these ahead of time? Absolutely. Shape the kibbeh and refrigerate them, covered, for up to 24 hours before baking. You may need to add 5 minutes to the baking time if they go in cold.
What can I use instead of walnuts? Pine nuts, almonds, or even sunflower seeds work well. If you have a nut allergy, simply omit them and add an extra 1/4 cup (40 g) of cooked lentils.
Is bulgur gluten-free? No, bulgur is made from wheat. Use quinoa flakes or a gluten-free grain blend as a substitute, and ensure your flour coating is gluten-free.
Can I bake these without oil? Yes, you can skip the oil brushing, but the exterior will be less golden and crisp. For a crispier result without oil, use a silicone baking mat and broil for the last 2 minutes, watching carefully to avoid burning.
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