Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for Vegan Kibbeh (Lebanese Stuffed “Meatballs”).
Vegan Kibbeh (Lebanese Stuffed “Meatballs”)
In my opinion, thereโs nothing more meaty than Kibbeh. Itโs practically a shell of meat and bulgur, stuffed with more meat filling. A classic beloved appetizer in the Arab cuisine. To say Iโm Arab and Vegan, means I must make my own plant based take! Enjoy these vegan Lebanese stuffed meatballs alongside a lunch Mezze. Pair it with Hummus, Muhammara, Baba Ghanoush, and many others.
WHAT IS KIBBEH?
A popular dish from the Middle Eastern cuisine, with similar variations across countries like: Lebanon, Syria, Jordan, Iraq, and many others. Kibbeh is primarily made of bulgur wheat, finely ground meat, and aromatic spices. Shaped into paste-like meat dough, then turned into various types of dishes:
- Fried Kibbeh Balls – Like the ones in this recipe. Served as part of a lunch appetizer.
- Kibbeh Labaniyyeh – The same fried balls, finished in a cozy yoghurt stew.
- Kibbeh bil Siniyyeh – Rolled in a baking tray, with a layer of meat in the middle.
Plus a few more!
These fried Kibbeh are essentially stuffed meatballs made of a hearty meat filling, enclosed in a bulgur meat shell. Shaped like a football, with their iconic pointy ends.
It can be quite the process to make them, but theyโre worth every minute. To ease it out a bit, you can split the work over 2 days (though it can still be done same day). Make the Kibbeh Casing and Filling on the first day, then shape and cook them the second day. Or freeze to make them at a later time!
HEREโS WHAT YOUโLL NEED
The main ingredient that we use here to substitute meat is TVP (Textured Vegetable Protein). Rehydrated in broth instead of water for enhanced flavours. It works great to pair with the bulgur when making the Kibbeh casing, and as vegan ground meat for the Kibbeh filling (combined with tofu). Onions are also used in both the casing and the filling as well. Finally the toasted pine nuts will add an additional layer of crunch to every bite.
The spices used in making Kibbeh are bold and earthy, but not spicy. We use most of them for both mixtures, with sumac added to the filling only. Most of these spices can be found at your local Middle Eastern grocery store. Seven spices are more commonly used here; but if itโs not available, you can use allspice, ground coriander, and cumin instead (or make your own at home).
MAKING THE KIBBEH CASING
The Kibbeh mixture (or casing) is traditionally made of bulgur wheat and ground meat. Mixed with finely minced onions and aromatic Kibbeh spices. All combined by hand to form a paste- like meaty mixture (the casing). Itโs supposed to be smooth, and not too sticky. Easy to shape into a thin layer of shell, which is then stuffed with the filling.
To veganize it, we use rehydrated TVP, using beefless broth (if available) instead of water. For best texture and resemblance to the original Kibbeh feel, make sure to drain out any excess liquids from the soaked bulgur and TVP. Depending on how powerful your food processor is, you may need to break down both (separately) first. This helps make them finer, and easier to bind with the onions and spices after. The mixture is then finished by hand when emptied into a bowl to chill for an hour.
PREPARING THE KIBBEH FILLING
We replace the ground meat in the Kibbeh filling by using a mixture of extra firm tofu and TVP. The tofu must be pressed and drained out of all liquids, before cooking in the pan with the remaining ingredients. Break it down into crumbs in a food processor, then empty on top of the rehydrated TVP to cook with the onions and spices. Finish it off by mixing the toasted pine nuts in the last few minutes. We want this mixture to rest and cool down completely, before stuffing in the Kibbeh shells.
SHAPING THE KIBBEH BALLS
Start by laying out your workspace. Take out the chilled Kibbeh casing from the fridge, and set next to two separate small bowls of water and oil. Place the bowl of filling nearby as well, to start shaping the Kibbeh balls.
Cover your hands with a bit of water so that theyโre slightly damp. Make small balls using 2 to 3 tablespoons of the Kibbeh casing. Place on a sheet pan lined with parchment paper. If it feels dry and sticky, add a tiny drop of oil and cover the ball. Take one at a time, and make an indent in the centre using the index finger. While rotating the ball with the other palm, continue adding pressure with the finger to make it larger. Gently press down into a thin layer of half a shell.
Add a tablespoon of the Kibbeh filling to the well (donโt over-stuff). While applying pressure with the palm holding the shell, rotate and pinch the top to seal it off. Make sure your hands are still slightly damp throughout the entire process. Smoothen out by rolling in your hands, then pinch both ends to make the iconic pointy look. Repeat until all is finished.
COOKING KIBBEH IN DIFFERENT WAYS
There are several ways you can cook Kibbeh. Theyโre traditionally deep fried, but you can bake or air fry instead (for a less oily version). Keep a close eye on them if frying, as they can quickly burn or break. Takes a couple of minutes to get that nice golden brown colour.
Note: Itโs important that the uncooked stuffed Kibbeh doesnโt have a lot of moisture. If needed, gently pat it dry with a clean paper towel before frying. Otherwise, it could easily fall apart.
If baking/air frying, the Kibbeh needs to be generously covered in oil/oil spray. When flipping halfway during cooking time, make sure to add more oil spray to the other side (if needed).
The cooked Kibbeh should have a slight crunchy bite to the outer shell, with soft flavourful โmeatyโ insides.
NOW LETโS MAKE IT
Vegan Kibbeh (Lebanese Stuffed "Meatballs")
Ingredients
For The Kibbeh Casing:
- 1 cup brown fine bulgur wheat
- 1 cup TVP rehydrated in broth - See Notes (1)
- 1 medium onion
- 2 tbsp Kibbeh spices - See Notes 2
- 1 tsp seven spices / allspice - See Notes 3
- 1/2 tsp salt
- 1/4 tsp black pepper
For The Kibbeh Filling:
The Rest:
- Flour to adjust Kibbeh Casing if too sticky - See Notes (4)
- Water or oil to help shaping if needed
- Vegetable oil for frying or oil spray to air fry
Instructions
Making the Casing:
- Cover the bulgur with enough *room temperature* water in a large bowl. Soak for 30 minutes, fluff with a fork, and drain excess water (if any).
- Rehydrate the TVP per package instructions, using broth instead of water. Fluff with a fork. Liquid should be mostly absorbed.
- Cut the onion in half and chop off both ends. Add it to a food processor to break down. Add in the remaining ingredients. Pulse a few times to break down, then process on high to combine. Stop, scrape off the sides, and repeat - as needed. See Notes (5)
- Remove the blades and empty into a bowl. The mixture should be somewhat like a paste of meat - easy to form, but not too sticky. Mix in a tablespoon of flour if needed to smoothen out. Cover with food wrap, and refrigerate for at least an hour.
Preparing the Filling:
- Prepare the tofu first. Drain the water from the package. Wrap it in a clean kitchen towel. Squeeze out as much water as possible. Place it in between two plates, with heavy books on top. Or use a tofu press instead. Press it for 15 to 20 minutes. Drain the liquids. Wrap in another clean towel and squeeze to remove excess water. Itโs important to remove as much water as possible from the tofu, before using it. Blend in a food processor to break down into crumbs. Set aside for later.
- Rehydrate the TVP per package instructions, using broth instead of water. Set aside for later.
- Add the pine nuts to a medium pan/skillet over medium-high heat. Stir for a few minutes to toast until slightly golden brown. It only takes a couple of minutes, and then they will quickly start to burn. Make sure to stay close to the pan the whole time to avoid burning. Remove into a plate with paper towel and set aside for later.
- Add oil (or broth) to the same pan over medium-high heat. Sauteฬ the diced onions until soft and translucent, about 5 to 7 minutes. Turn down the heat to medium. Stir in the rehydrated TVP and tofu grounds. Add the spices and continue cooking for another 10 to 15 minutes, stirring frequently to avoid burning - until nice an browned, with a chewy texture.
- Stir in the toasted pine nuts from before. Remove from heat, and set aside to cool down before stuffing in the Kibbeh shells.
Shaping the Kibbeh:
- Prepare the workspace. Place two small bowls - one with room temperature water, and the other with a bit of oil. Bring out the bowl of chilled casing from the fridge, and place the bowl of filling next to it. Prepare a sheet pan, lined with parchment paper - to place the stuffed Kibbeh on, while working on the rest.
- Cover both hands with a bit of water to make them slightly damp. Take out a handful of the casing (about 2 tbsp). Squeeze and roll into a ball. If it feels sticky, cover with a tiny drizzle of oil. While holding the ball in the palm of your hand, use the index finger of the other hand to poke a well in the centre. Rotate using the palm, index and thumb. Flatten into a thin half-shell.
- Add a tablespoon of the filling into the shell - donโt overstuff it. While holding tightly in the palm of your hand, close the top and seal it off by pinching the edges together. Gently roll into an oval shape (similar to a football). Pinch the ends to give them the traditional pointy look. Place on sheet pan and continue making the rest. If the temperature in the kitchen is warm, place the stuffed Kibbeh in the fridge to chill for an hour, before cooking.
Cooking the Kibbeh:
- Traditional deep fry - See Notes (6) - Add enough vegetable oil to a large pot (enough toย cover the size of the Kibbeh). Bring to 350F (or 175C) and keep at medium heat. It should be hot enough to start bubbling, but not too hot where the Kibbeh will brown too quickly (this might cause it to fall apart). Donโt over-crowd the pot with Kibbeh. Cook for 4 to 5 minutes, carefully flipping halfway. It should be nice and brown, with a slightly hardened shell. Remove using a slotted spoon to drain the oil. Place on paper towel to soak up excess oil.
- Air fry instead - Cover all sides of each Kibbeh with oil spray. Air fry at 375F (or 190C) for 10 to 12 minutes, flipping halfway. Add more oil spray if needed.
- ย You can also bake in the oven at 400F (or 205C) for 12 to 15 minutes, flipping halfway. Make sure to generously brush the Kibbeh with vegetable oil first (or oil spray).
- Serve as part of a lunch Mezze, alongside Hummus, Muhammara, and others. Drizzle a bit of lemon juice inside the Kibbeh to bring out the earthy flavours.
Equipment
Notes
- Broth: If available, use beef-less broth to enhance the flavours. Otherwise, vegetable broth will do. Taste test both the Kibbeh casing and filling. Add more spices to both mixtures if needed.
- Kibbeh Spices: Can be found at local Middle Eastern grocery stores. May be known asโKammouneh Spice Mixโ. You can also make your own at home.
- Seven Spices vs Allspice: Theyโre not the same. If seven spices is not available, you canย use a mixture of allspice, cumin, ground coriander, and pepper. Along with a hint of cinnamon, nutmeg, and ground cloves. Thatโs what makes seven spices.
- Flour For Kibbeh Casing: The casing shouldnโt be too sticky, but loose enough to work with, and close off. If itโs too sticky, add a teaspoon of flour and mix to smoothen out. Repeat until you get the right feel and texture.
- Food Processor: Depending on how powerful your food processor is, you may need to pulse the bulgur and TVP separately (before adding the onion), to break down the texture even further.
- Before Frying: Itโs important that the stuffed Kibbeh doesnโt have a lot of moisture. If needed, gently pat it dry with a clean paper towel before frying. Otherwise, it could easily fall apart. I recommend testing one Kibbeh first, and adjust the temperature if needed.
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If you enjoyed this recipe, you might also like this Salata Halabiyyeh (Aleppo Tomato Salad) by the same author. Click here for the recipe.
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