VEGGIE KIBBEH with Caramelized Onions

The best always to the end!!

Kibbeh is just one of my favorite food and I am just so glad to come up with a veggie version for it! The caramelized onions with a pinch of cumin make a whole difference!!

One more easy delicious recipe that is also meal prep friendly, you can freeze it for up to 3 months! 

for 4-6 people 

  • 2 carrots, grated(use can also use pumpkin)
  • 1 medium raw beeetroot, grated
  • 1 onion, chopped
  • 2 garlic cloves, mashed
  • 2 handfuls fresh mint leaves(chopped)
  • 2 handfuls coriander(chopped
  • 260g cooked lentils( or 1 can, rinsed)
  • 300g cooked quinoa bulgur or buckwheat
  • 3 tablespoons olive oil + 1 teaspoon for oiling the baking tray ;
  • 1 tbsp grounded flax seeds
  • juice from 1 lemon
  • 2 teaspoons salt
  • Pepper to taste

Caramelized onions: 

  • 4 onions, sliced
  • 2 tbsp olive oil
  • 1 tbsp coconut oil
  • ½ tsp cumin powder
  • 2 tbsp white wine vinegar
  • 1 tsp coconut sugar or mapple
  • 1 tsp salt 

Filling : 

Vegan ricotta (store bought or homemade)


  1. Cook the quinoa for 10 minutes, “al dente”;
  2. Add all the ingredients to a food processor and blend in low speed or pulse until the point it become a crumbly paste, not creamy but binded together(more or less 1 minute);
  3. Transfer half of  the mix to a baking tray, add some filling of your choice and cover with the rest of the dough; 
  4. Make small indentations with the fork, sprinkle some olive oil on top and bake it for about 50-60 minutes at 180°C; 
  5. Caramelized Onions: Heat a frying pan with the oils at medium heat and fry the onions with the salt and cumin until soft and juicy, for about 10 minutes; 
  6. Add the vinegar and sugar and let it cook for 10 more minutes; 

Leave a Reply

Your email address will not be published. Required fields are marked *