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Syrian vegan kibbeh recipe

Semolina-based kibbeh with onion, cabbage, carrots and bell pepper filling bursting with Middle Eastern flavors; a comforting Syrian recipe loved by the old and young!! Enjoy it fried or boiled with a must-have side of creamy yoghurt ;)


Prep time: 1 hour

Cooking time: 15 mins

Servings: 4-6

Kibbeh dough:

1 cup fine burghul

1 cup semolina

1 tbsp dry coriander

1/2 tsp chili powder

1 tbsp tomato paste

1 tsp salt



1 onion, chopped

1 carrot, chopped

3-4 cabbage leaves, thinly sliced

1/2 red bell pepper, chopped

2 garlic cloves, minced

1 tbsp parsley, finely chopped

1/2 tbsp tomato paste

1/2 tsp cumin

Salt and pepper to taste

Vegetable oil

To prepare the kibbeh dough:

1. Wash and soak the burghul in lukewarm water for 30mins- 1hr, until the grains puff

2. Drain the burghul one handful at a time, squeezing the water out with both hands and placing in a big bowl

3, Add the remaining kibbeh dough ingredients to the bowl & mix well using the knuckles until a consistent dough is made; sprinkle water to soften if required

4. Set aside

To prepare the filling:

4. Heat some vegetable oil in a pan and fry the onions 2-3 mins until they soften

5. Add the garlic and carrot: cover and cook on medium heat for ~5 mins, stirring occasionally

6. Mix in the cabbage, bell pepper and tomato paste; simmer until they soften then add the remaining ingredients

7. Set aside to cool

To create the kibbeh with stuffing:

8. Lay out a large baking sheet or clean plastic bag on the counter; keep a small bowl of water handy and use to shape the kibbeh

9. Make two balls using the kibbeh dough, one walnut-sized and one slightly larger; place them on opposite ends of the sheet; fold over the baking sheet to cover them and flatten with the palm of your hand to create round discs about 5mm thick

10. Add the stuffing on the small disc, keeping some space on the outer edges, then cover with the larger disc, pinching the edges to close. Use the water to smoothen edges

Finally, cook the kibbeh in your preferred way ~15-20 mins by either:

Frying them in hot vegetable oil or,

Boiling them in salted boiling water

Serve and enjoy with a side of yoghurt!



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