Baked Vegetarian Kibbeh

Baked Vegetarian Kibbeh - platter

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.

Serves 6

Ingredients
  • 200g fine burghul
  • 1 large floury potato (about 300g), peeled and diced
  • 1 red onion, roughly chopped
  • 400g canned chickpeas, rinsed
  • 1 teaspoon cumin seeds, coarsely ground
  • ½ teaspoon ground allspice
  • Salt flakes and freshly ground black pepper, to taste
  • ⅓ cup extra virgin olive oil, plus extra for brushing
  • Chopped Salad, for serving
  • Plain natural yoghurt, for serving (optional) 

 

Radicchio Filling

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, finely diced
  • Salt flakes, to taste
  • ½ cup pine nuts
  • 2 cups finely shredded radicchio, chopped
  • 2 tablespoons barberries
Method
  1. Preheat oven to 200°C.
  2. Place burghul in a large bowl, cover with plenty of boiling water, cover and set aside.
  3. Boil potato in salted water for about 10 minutes, until tender. Drain and roughly mash.
  4. Make Radicchio Filling: heat oil in a frying pan, add onion and a good pinch of salt and cook over medium heat, stirring occasionally, for about 10 minutes, until starting to colour. Stir in pine nuts, radicchio and barberries and cook for a couple more minutes, until radicchio is wilted. Set aside.
  5. Place potato, onion, chickpeas, cumin, allspice, salt and pepper in a bowl.
  6. Drain burghul in a sieve, pressing well to remove excess water.
  7. Add to the bowl and, using your hands, mix very well to form a coarse paste.
  8. Brush the base and sides of a baking dish well with oil.
  9. Spread half the burghul mixture evenly over the base of the dish, pressing it down firmly.
  10. Spread Radicchio Filling evenly over the top.
  11. Dot remaining burghul mixture over the filling and gently press it down to form a smooth layer.
  12. Drizzle with oil and brush it evenly over the top.
  13. Using a sharp knife, mark diagonal lines on the top to create a diamond pattern.
  14. Place in oven for 40-45 minutes, until well-coloured, turning the overhead grill on for the last few minutes if necessary.
  15. Using the diamond pattern as a guide, cut kibbeh into pieces, arrange on a platter and serve with Chopped Salad and yoghurt (if using).

Like this recipe?
You’ll love A Month of Middle Eastern Recipes+Videos Online Cooking Class!

Share page on:

Chopped Salad

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)