Kibbeh hileh | vegan kibbeh with caramelized onion recipe

Semolina-based vegan kibbeh with caramelized onion and tomato sauce, a Syrian recipe originating from Aleppo usually enjoyed during lent period. A comforting dish that is very traditional & unique in taste!

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Prep time: 1 hr

Cooking time: 20 mins

Serves: 6

Kibbeh

2 cups of burghul 1 cup of flour

1 cup of semolina

1 onion

1 tbsp dry coriander

Salt

Caramelized onions

2 onions

2 cloves of garlic, minced

1/2 tbsp dry coriander

Vegetable & olive oil

Tomato sauce

Tomato paste

Lemon

Salt

1. Place the kibbeh ingredients in a big bowl; mix and add water as required to make a consistent dough

2. Create slightly larger than marble-sized balls and set aside

3. In a pan heat some vegetable + olive oil to fry the onions until they soften, then mix in the garlic and dry coriander and stir until the onions caramelize

4. In a large pot bring water to boil and add salt; drop in the kibbeh and cook in boiling water for ~12 mins

5. Drain the water, setting some aside to use for the tomato sauce

6. Add fried onion mix to the kibbeh and turn off the heat

7. For the tomato sauce: add tomato paste, lemon and salt to the water from the kibbeh

8. Serve the kibbeh in a bowl and top with the tomato sauce- enjoy!