Avocado Kibbeh
Description
This vegan take on traditional Kibbeh Nayeh uses creamy avocado, bulgur wheat, onion, and fresh herbs to recreate the signature textures and flavors of the original. This recipe is an absolute keeper!
Equipment
- 1 Food Processor
Ingredients
- 3 large avocados 500 grams each, total of 1500 grams / 53 oz
- 1 cup fine bulgur
- ½ cup water for hydrating the bulgur
- 1 or 2 red Habaneros crushed (optional, but highly recommended)
- Salt to taste
- Extra-virgin olive oil for mixing and drizzling
- For the Kamouneh The Flavor Enhancer
- 4 tablespoons fine bulgur
- 1 medium onion chopped
- 1½ tablespoons kibbeh spice see note below
- 1 sprig of fresh parsley
- A few fresh basil leaves
Instructions
- Soak the fine bulgur in water and stir well with your hands to combine. Set aside for 20 minutes, then knead with your hands for a few minutes until the bulgur grains have completely softened.
- Now let’s make the kamouneh (the main flavor enhancer): In a food processor, combine 4 tablespoons of fine bulgur and 1½ tablespoons of kibbeh spice (see the notes section below). Grind well, then add the parsley sprig, basil leaves, and chopped onion. Pulse a few more times until you get a completely smooth paste.
- Add the kamouneh to the hydrated bulgur and mix well until thoroughly combined.
- Cut the avocados in half and remove the pits. Purée them in a food processor for a smoother consistency, or mash them by hand for a more rustic texture.
- Add the soaked bulgur, season with salt, and drizzle generously with olive oil. Mix well to combine and allow the flavors to meld.
- Add the crushed habaneros, if desired. They’re optional but highly recommended. Mix well once more, then transfer the avocado kibbeh to a serving plate.
- Halve the cherry tomatoes and arrange them over the avocado kibbeh.
- Garnish the edges of the plate with onion wedges, and add an extra drizzle of olive oil and a few more chili flakes, if desired. Serve immediately with pita bread or Lebanese bread. Enjoy!
- If you’re not serving it immediately, cover the dish with plastic wrap, pressing it directly against the surface of the avocado kibbeh to create an airtight seal and help prevent oxidation.
Video
Notes
Note: You can buy kibbeh spice from Middle Eastern food stores or make your own following the recipe below.
Kibbeh Spice
Ingredients
- 1 teaspoon whole cumin seeds
- 4 dried edible rosebuds (optional, but highly recommended)
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon dried mint
- 4 black peppercorns
- A dash of allspice
- ½ teaspoon paprika
Method
Combine all the ingredients in a spice grinder and grind until finely blended. Alternatively, crush them using a mortar and pestle for a more rustic texture. Use the required amount of kibbeh spice in your recipe, then transfer the remaining blend to a small, airtight container. Store in a cool, dry place and use it to add aromatic flavor to your favorite kibbeh dishes. Tried this recipe?Let us know how it was!