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EVA'S LEBANESE COOKING

Kibbet Hummus (Meatless Kibbeh)

2/21/2016

10 Comments

 
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Kibbet Hummus is the meatless version of kibbeh and it's just as delicious! Kibbet Hummus translates to kibbeh with chick peas. What gives it a similar look and taste to kibbeh is the bulgur, but this meatless version requires some extra spices and is traditionally fried in olive oil or baked in a hot oven smothered in olive oil. Whether fried or baked, it is extremely flavorful, and a great kibbeh alternative for vegetarians or for those observing Lent.
I love to wrap my Kibbet Hummus in pita bread and eat it as a sandwich! When making this, take some time out for preparing your chick peas, you will need at least an hour to peel them and split them in half. Eva uses canned chick peas to save time, but if you would prefer to use bagged chick peas, you will need to soak them in water overnight. Good luck!


Ingredients:
  • 2 cups of bulgur
  • 2 cans of chick peas (or a bag rinsed overnight)
  • 2 cups of flour
  • 1 finely diced small/medium sized onion
  • Salt (1 tablespoon)
  • Pepper (1/2 Teaspoon)
  • White Pepper (1/2 Teaspoon)
  • Allspice (1 Teaspoon)
  • Nutmeg (1 Teaspoon)
  • Olive oil
Eva baked and fried her Kibbet Hummus using these amounts listed. This made one pan of baked kibbeh which made 12 pieces and 6 small fried patties.
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1. Soak 2 cups of bulgur in water, cover it completely with cold water and let it sit while you prep your ingredients (at least 5 minutes)
​2. For canned chick peas: rinse them in a strainer under cold water. If you're not using canned chick peas: soak them in hot water and salt overnight

3. Once chick peas have been soaked or rinsed: to peel chick peas, rub together with your hands and the peels will automatically come off, peel as much as you can and try to split them into two as best as you can.
If you are using canned chick peas you can do this while rinsing them in cold water. Don't feel you have to peel every single chick pea but try to get as much as you can. Once peeled split the chick peas in half. If it’s already small it doesn’t necessarily have to be split. The reason for splitting them is to get them as small as possible
*This step can be done the day before you prepare your kibbet hummus to save time
4. Once your chick peas are peeled and split, add them to a large bowl. Add 1 finely diced onion (as fine as possible), 1/2 teaspoon of pepper, 1/2 teaspoon of white pepper, 1 tablespoon of salt, 1 teaspoon of allspice, 1 teaspoon of nutmeg, 1 & 3/4 a cup of water and begin to kneed into a dough. Pour the water in little by little (if it's too watery, sprinkle more flour in). You want to form it into a dough ball.
5. To bake: coat bottom of a large baking pan with 4 tablespoons of olive oil
6. Spread your mixture evenly over the pan

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7. Once it is spread and cut, (we cut it into triangles like a pizza) pour 5 tablespoons of olive oil over it) *you can use less oil but your kibbeh may be more dry. 
8. Broil on high in the oven for 15 minutes on the top shelf, and after 15 minutes move the pan to the bottom shelf at 450 degrees for 10 minutes
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Finished
9. If you are frying it: wet your hands with cold water and make it into patties (as thick or thin as you’d like. The thinner it is the crunchier it'll be)
​10. Warm up a skillet with olive oil and add your patties to it. Fry each side for up to 3 minutes, or until golden brown 
​​​, and add to a plate covered with a paper towel
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YUM! Enjoy :)
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10 Comments
Ghada
1/27/2021 02:55:55 am

This is a lovely recipe. We are Lebanese living in the UK and I am so happy to be cooking this recipe for my husband and children. Your photo is delightful. We hope you have all been well...

Reply
Eva's Lebanese Cooking
1/29/2021 07:48:10 am

Thank you so much Ghada! We are so happy to hear that. :)

Reply
Nawal - Bekaa- Lebanon
1/28/2021 11:22:55 pm

Hello Eva
This is a lovely recipe I have never heard of it before
Until a friend from Zgharta introduced it to me
Each area in Lebanon has it's own recipes , I love village cooking because it is healthy and clean
And I cherish so much women interested in cooking they provide love and warmth when you smell the aroma of their food on the stove .

Reply
Eva's Lebanese Cooking
1/29/2021 07:53:13 am

Thank you Nawal! :)

Reply
Cheryl
4/11/2021 05:32:51 am

When do you add the bulgar - it wasn’t clear but assume at the same time as the onion and spices?

Reply
Eva's Lebanese Cooking
4/11/2021 03:05:12 pm

Hi Cheryl! Sorry about that! Yes, you mix it in at the same as the rest of the ingredients.

Eva's Lebanese Cooking

Reply
Jeanette
6/20/2021 04:06:17 pm

Hi, Eva
So happy to have this recipe. I have made it a few times already, once using regular flour but recently making it gluten free for my daughter-in-law. This is my second attempt. I hope it turns out better than the first time. Gluten free flour is tricky to work with.

Your daughter is beautiful like her mom. 🙂
I hope you and your family are all happy and healthy.

Reply
Eva's Lebanese Cooking
6/21/2021 05:16:21 am

Hi Jeanette! Hoping the recipe works out for you too, good luck!

Thank you for the sweet comment! :)

Reply
Fadia
3/9/2023 02:32:34 pm

Thank you for sharing this recipe Eva. My mother used to make it for us and I didn't know how to make it. It looks exactly like her kibby.

Reply
Evelyn Hanni
9/16/2023 06:41:52 pm

Eva, many thanks for sharing this recipe. I’ve been searching a long time for this exact one.

Reply



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