I love the classic torpedo-shaped balls of kibbeh that often appear as part of Lebanese mezze – but baked kibbeh (kibbeh bil sanieh) is more popular as a family meal and much quicker to make. This vegetarian kibbeh is slightly crumblier than the one made with minced lamb, but just as delicious. Finely shaved red cabbage is often used as a vegetarian filling for kibbeh, I replace it with radicchio because I like the way its bitterness contrasts with the sweet caramelised onion and tart barberries, but you could use cabbage if you prefer. A chopped vegetable salad (see video below) makes a great accompaniment, as does a glass or 2 of Delatite Hell’s Window rosé, a naturally fermented blend of gewürztraminer, pinot gris and riesling with a slight spritz.
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