Baked Vegetarian Kibbeh
A wholesome, meat-free take on the beloved Middle Eastern staple. Layers of spiced bulgur wheat and grated vegetables are filled with a rich homemade tomato sauce and melted mozzarella, creating a satisfying dish perfect for weeknight dinners or casual gatherings.
🛒 Ingredients
6 servings
- 1 cup fine bulgur wheat
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 large onion, finely diced
- 1 cup fresh parsley and mint, chopped
- 200 g mozzarella, sliced
- 6 ripe tomatoes, diced
- Extra virgin olive oil
- Salt and black pepper to taste
- Curry powder to taste
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Directions
- 1
Soak the bulgur wheat in cold water for 3 hours, ensuring the water sits about 1 cm above the grain. Drain and squeeze firmly to remove as much water as possible.
- 2
Heat a drizzle of olive oil in a small saucepan. Sauté half the diced onion with a pinch of salt, pepper and curry until lightly golden. Add the diced tomatoes and simmer on low heat until the sauce thickens. Set aside.
- 3
In a large bowl, combine the drained bulgur with grated carrot, zucchini, the remaining onion and fresh herbs. Season with salt, pepper and curry powder.
- 4
Knead the mixture thoroughly by hand until it holds together. If the mixture feels too loose, add a small amount of whole wheat flour to bind it.
- 5
Grease a baking dish and press half the bulgur mixture evenly across the bottom. Spread the tomato sauce on top, then layer with mozzarella slices.
- 6
Cover with the remaining bulgur mixture, press down gently to compact the layers, drizzle with olive oil and bake in a preheated oven at 180 °C (350 °F) for 25–30 minutes until golden. Rest 5 minutes before serving.
💡 Chef's Tip
A generous drizzle of olive oil over the top before baking keeps the surface moist and adds a lovely richness. Leftovers reheat beautifully the next day with flavours even more developed.
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