Kibbeh Veggie Recipe
Make Kibbeh Veggie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Kibbeh Shell
For the Filling
Method
Preparing the Kibbeh Shell
- 1
Soak the Bulgur
In a large bowl, combine the fine bulgur wheat with boiling water. Cover and let it sit for about 30 minutes until the bulgur absorbs the water and becomes soft.
- 2
- 3
Combine Ingredients
Once the bulgur has soaked, fluff it with a fork. Add the sautéed onions, salt, black pepper, ground cinnamon, and ground allspice. Mix well until all ingredients are combined.
Preparing the Filling
- 4
Sauté the Vegetables
In the same skillet, add 2 tablespoons of olive oil. Once hot, add the diced eggplant, zucchini, red bell pepper, and finely chopped onion. Sauté for about 10-12 minutes until the vegetables are tender.
- 5
Add Garlic and Spices
Stir in the minced garlic, ground cumin, salt, and black pepper. Cook for another 2-3 minutes until the garlic is fragrant.
- 6
Assembling and Cooking the Kibbeh
- 7
Shape the Kibbeh
Preheat the oven to 375°F (190°C). Grease a baking dish. Take a handful of the bulgur mixture and flatten it in your palm to create a shell. Place a spoonful of the filling in the center and mold the bulgur around it to encase the filling completely. Repeat with remaining mixture.
- 8
Bake the Kibbeh
Arrange the kibbeh in the greased baking dish. Drizzle with a little olive oil and bake for 30-35 minutes, or until the tops are golden brown.
- 9
