Kibbeh Arnabieh (vegan kibbeh)

Vegan kibbeh made with bulgur, tomato paste, and pomegranate molasses

January 22, 2026

Medium

Categories: Rita's Recipes Vegan

Prep Time 30 min

Cook Time 0 min

Total Time 30 min

Servings

6

Instructions

1. 1

   Soak 2 cups of fine bulgur in hot water - do not over water as you will add liquid from below

2. 2

   Quarter an onion

3. 3

   Juice a lemon

4. 4

   Rough chop a parsley head, not including stems (you can freeze stems for soup base!)

5. 5

   Add onion, parsley, 2 generous tbsp of tomato paste, 3 tbsp of pomegranate molasses, one tbsp of pepper paste, 1 tsp of cumin, 1 tbsp of dried mint, cracked pepper, juice of 1 lemon, cracked pepper and a bit of salt (key word, a bit, there are a lot of salty pastes, you can add salt later) all together

6. 6

   Blend in blender

7. 7

   Mix this into your hydrated bulgur, let it sit for 10 min and soak up the juices, taste and adjust flavour as needed

8. 8

   OPTIONAL: send it through a food processor to make into a paste, otherwise leave it if you like some texture

9. 9

   Wet your hands, and using a spoon shape it into mini-football shapes

10. 10

    Refrigerate immediately, and let it sit in the fridge for 20 minutes before serving

11. 11

    Serve with pomegranate molasses to dip - enjoy

A delicious vegan take on traditional kibbeh, packed with flavor.

Source: Rita’s Recipe Book

# Kibbeh Arnabieh \[vegan kibbeh\] {#kibbeh-arnabieh-[vegan-kibbeh]}

- soak 2 cups of fine burgol in hot water \- do not over water bc you will add liquid from below  
- quarter an onion  
- juice a lemon  
- rough chop a parsley head, not including stems (you can freeze stems for soup base\!)  
- add onion, parsley, 2 generous tbsp of tomato paste, 3 tbsp of pomegranate molasses, one tbsp of pepper paste, 1 tsp of cumin, 1 tbsp of dried mint, cracked pepper, juice of 1 lemon, cracked pepper and a bit of salt (key word, a bit, there are a lot of salty pastes, you can add salt later) all together   
- blend in blender  
- mix this into your hydrated burgol, let it sit for 10 min and soak up the juices, taste and adjust flavour as needed  
- OPTIONAL: send it through a food processor to make into a paste, otherwise leave it if you like some texture   
- wet your hands, and using a spoon shape it into mini-football shapes   
- refrigerate immediately, and let it sit in the fridge for 20 minutes before serving   
- serve with pomegranate molasses to dip \- enjoy 

Notes

• You can freeze parsley stems for soup base
• The bulgur will absorb the flavors as it sits