Avocado Kibbeh! Avocados can be a nutritious part of any meal. You can use them as an ingredient in salads, smoothies or scrambled eggs and many more, but I have never thought of associating avocados with kibbeh, until my cherished brother, Ahmad, sent me a link to a Lebanese lady on Instagram (Fatmeh’s Kitchen) making avocado kibbeh, replacing avocados for raw meat kibbeh; If you’re familiar with Lebanese cuisine, you know how dear kibbeh nayeh is to many, including me. Bulgur wheat is combined with raw meat, spices and herbs to create a hearty, notable main or side. And because plant-based cooking is practiced all over the world, I was really intriguid to try it, and I am happy I did. The result is an incredibly nutritious but still absolutely decadent kibbeh that you can add into your weekly rotation. I played around a bit with the ingredients to suit my taste preference. These were the three words that uttered out of my mouth after eating a full bowl with my husband of this creamy vegan avocado kibbeh: I can’t wait for you to try it!
It tastes kibbeh minus the meat!
Since avocado is one the highest-fat plant foods, it makes sense to replace raw meat. Of course it doesn’t taste meat, but the spices and bulgur will transport you to that kibbeh sensation, and it’s a great alternative to raw kibbeh, and using avocado puree as a substitute for meat is a genius idea Avocado kibbeh is an excellent source of fiber and potassium and a versatile ulternative for meat, they’re nutrient-dense and are an excellent source of healthy fats, rich in fiber and contain even more potassium than bananas, you are in for a treat.
Ingredients Needed to Make Avocado Kibbeh:
- Avocados: Use ripe but firm avocados.
- Fine Bulgur: Fine bulgur is a must in all kibbeh recipes.
- Kibbeh Spice: A spice that will take your dish from average to extraordinary. You can but it from Middle Eastern markets or make it by following the recipe I have provided in the note section at the end of the page.
- Salt: Obviously.
- Olive Oil: Use best extra virgin olive oil you can find.
- Parsley Sprig and fresh basil leaves: Those herbs add flavor to our avocado kibbeh
- Cherry Tomatoes: They add so much flavor.
- Onions: Are used in making the dish and another onion to decorate the plate with.
- Habaneros: An optional ingredient, but highly recommended
Why should you pair tomatoes with our avocado kibbeh?
Avocados and tomatoes taste great together, flavor-wise, pairing avocado with tomato is an endlessly great food combination— the creamy mellowness of avocados plays perfectly with zingy, juicy tomatoes. Another important thing to consider is that together they enhance nutrient absorption. The secret lies in the lycopene in tomatoes, an antioxidant that fights aging and protects your skin. And the healthy fat in avocado helps enhance the absorption of lycopene, intensifying all the benefits of this powerful combination.
Add crushed Habaneros or your favorite red pepper.
Though this is optional, but highly recommended: Crush some red hor pepper and add it to the avocado kibbeh. It adds so much flavor and you won’t be able to stop eating, regardless of how tingly your tongue becomes.
Kibbeh Spice is a must to make any decent kibbeh dish.
If you want the best outcome, use a good quality of kibbeh spice! I know, most of you don’t have the spice or even haven’t heard of it! Don’t despair; you can find it at some Middle Eastern specialty stores or follow the sacred recipe gifted to me by my mom. Check the note section below at the end of the page for the recipe.
Keep covered: cover with plastic wrap. Ideally, plastic wrap should create an airtight seal, preventing the avocado from oxidizing.
Storage: Refrigerate in an airtight container for up to 1 day.
Looking for more classic kibbeh recipes, we got you covered!
- Fried Potato Kibbeh Balls
- Lebanese Fried Kibbeh Balls
- Pumpkin Kibbeh
- Potato Kibbeh
- Baked Kibbeh Cups
- Tomato Kibbeh
Avocado Kibbeh
Description
Equipment
- 1 Food Processor
Ingredients
- 3 large avocados each avocado is 500 grams, total of 1500 grams/ 52 oz
- 1 cup fine bulgur
- Salt to taste
- 1/2 cup water
- olive oil
- 1 or two red Habaneros crushed, optional but recommended
For the Kamouneh (the big flavor enhancer)
- 4 tablespoons fine bulgur
- 1 parsley sprig
- a few leaves of fresh basil leaves
- 1 onion chopped
- 1 1/2 tablespoons kibbeh spice (check the note below)
Instructions
- Soak the fine bulgur with water. Stir well using your hands to infuse together. Leave it for 20 minutes aside, then using your hands to knead for a few minutes until you notice the bulgur grains have softened.
- Now let’s make the big flavor enhancer which we call the kamouneh: in a food processor combine together 4 tablespoons of fine bulgur, and ½ tablespoons kibbeh spice, (check the note section below for the kibbeh spice), grind them well then add a parsley sprig and some basil leaves and pulse a few more times until you end up with an amazing smooth mix that we call kamouneh.
- Add the kamouneh to the hydrated bulgur and mix well.
- Cut the avocados in half and remove the pits, puree in a food processor for a smoother consistency, or alternatively, mash by hand for a more rustic texture.
- Add the soaked bulgur, season with salt, and stir in a generous drizzle of olive oil. Mix well to infuse together.
- Add some crushed Habaneros, this is optional, but highly recommended, mix one more time and transfer the avocado kibbeh to a serving plate.
- Cut the cherry tomatoes into halves, and cover the avocado kibbeh with those cherry tomatoes
- Decorate the edges of the plate with some onion wedges, an extra drizzle of olive oil and a few more chili flakes are welcome. and serve directly with some pita bread/ Lebanese bread. Happy eating!
- If you are not eating on the spot cover with plastic wrap. Ideally, plastic wrap should create an airtight seal, preventing the avocado from oxidizing.
Video
Notes
Note: You can buy kibbeh spice from Middle Eastern food stores or make your own following the recipe below.
Kibbeh Spice
- 1 teaspoon whole cumin seeds
- 4 dried edible rose buds, optional but recommended
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried mint
- 4 black peppercorns
- A dash of all spice
- 1/2 teaspoon paprika
