Kibbe  Kibbe 12921 kibbe


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recipe remark  Kibbe 54f73bee713fcbf5b02e7efc5587efbb l

Kibbeh Bil Sanieh, additionally identified as Pizza Kibbeh for its look, is a spiced, bulgur-primarily based entirely vegetarian important direction, a decadent dish enjoyed by the monks at Saint Anthony of Qozhaya in Lebanon on special occasions. This model is one amongst their favorites. Or not it is one amongst Ana Sortun’s favorites, too. Sortun, who realized learn the map in which to construct the recipe from the Lebanese monks, offers this recommendation: “The biggest section is to knead the bulgur within the same fashion as even though it had been meat, until it holds together and turns into creamy—in general a minute, in most cases a microscopic extra. You would possibly maybe maybe maybe maybe also use your palms or a KitchenAid with a bound attachment. While you save not knead the bulgur sufficient, it can probably maybe maybe well contain crumbly.”

Printed on December 17, 2020

Photograph: Photograph by Victor Protasio / Meals Styling by Torie Cox / Prop Styling by Audrey Davis

Total Time:

14 hrs 40 minutes


  • 1 cup dried split chickpeas (chana dal)

  • ¾ cup olive oil, divided

  • 1.66667 cups raw ultimate-attempting bulgur

  • 1 miniature yellow onion, chopped

  • 3 medium garlic cloves, smashed

  • 2 teaspoons grated lemon zest

  • 2 teaspoons ground allspice

  • 2 teaspoons ground cumin

  • 1 teaspoon dusky pepper

  • ¼ teaspoon cayenne pepper

  • 1 cup finely chopped unique flat-leaf parsley

  • 1 tablespoon plus 1 ¼ teaspoons kosher salt


  1. Station chickpeas in a colander; rinse below chilly water, stirring chickpeas alongside with your fingers, until water runs sure, about 2 minutes. Transfer chickpeas to a neat bowl or container; add water to duvet by 4 inches. Duvet and refrigerate 12 hours. Drain and residing aside.

  2. Pour 3 tablespoons oil into a 12-scramble spherical cake pan; swirl and tilt pan to coat in oil. Role aside.

  3. Line a colander with a double layer of cheesecloth or a successfully-organized cotton or linen kitchen towel. Add bulgur; rinse below chilly water, stirring bulgur alongside with your fingers, until it begins to melt a microscopic bit, about 4 minutes. Transfer bulgur to a neat bowl; add lukewarm water to duvet by 2 inches. Let stand at room temperature Half-hour.

  4. Preheat oven to 350°F. Line colander with a unique double layer of cheesecloth. Add bulgur and soaking water; drain. Discover cheesecloth up spherical bulgur; twist and squeeze to wring out water.

  5. Combine onion, garlic, lemon zest, allspice, cumin, dusky pepper, cayenne pepper, and drained bulgur in a meals processor. Pulse until bulgur is tinted brown and combination is totally mixed, about 10 pulses, stopping to predicament down facets as wished. Transfer combination to a neat bowl. Add parsley, salt, and drained chickpeas; trek until completely mixed.

  6. Transfer combination to a successfully-organized work surface. Using both palms, fold combination over itself, firmly pressing down whereas mashing combination alongside alongside with your palms, until combination is the consistency of a sticky dough, 7 to 9 minutes. (The mix must arrive together in a single tacky mass; no must be soft right here.)

  7. Station kibbeh in willing cake pan; press firmly into pan to construct a compact, even layer. Drizzle with 1/2 cup oil. Using a engaging paring knife, gash kibbeh into 18 wedges in pan. Working from outer edge in direction of center of kibbeh, decrease 2 (1/4-scramble-deep) diagonal slits spaced 1 scramble apart into every wedge. Brush ultimate 1 tablespoon oil over kibbeh.

  8. Bake in preheated oven until outer edges of kibbeh are brown and combination is determined, 55 minutes to 1 hour and 10 minutes. Let chilly 10 minutes.

Build Ahead

Kibbeh can also merely be refrigerated in an hermetic container as a lot as 2 days.


Earn bulgur and split chickpeas at Heart Jap and Indian grocery stores.

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