Lebanese Steamed Vegetable Kibbeh
A traditional Lebanese recipe featuring kibbeh made with bulgur, minced lamb, and a medley of seasonal vegetables, gently steamed to preserve natural flavors and provide a comforting, wholesome meal.
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Overview
Lebanese Steamed Vegetable Kibbeh combines the traditional flavors of bulgur and spiced minced lamb with a medley of winter vegetables. This dish is gently steamed, allowing all ingredients to retain their natural flavors and wholesome textures, resulting in a comforting, nutritious meal perfect for colder seasons.
Why you’ll love it
This recipe offers a healthy twist on classic kibbeh by steaming instead of frying, reducing fat content while maintaining a rich and satisfying taste. The blend of seasoned lamb with fresh vegetables creates a harmonious balance, making it an excellent choice for a warming, protein-packed dish that highlights Lebanese culinary tradition.
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Ingredient notes
We use fine bulgur for the kibbeh shell, which softens beautifully when combined with minced lamb and spices. Seasonal vegetables like carrots, zucchini, and eggplant are selected for their complementary textures and flavors and retain nutrients well through steaming. Fresh herbs such as parsley and mint enhance aroma and freshness, while the blend of baharat spices adds authentic Middle Eastern warmth.
Serving & storage
Serve the steamed kibbeh hot, accompanied by a side of plain yogurt or a simple tahini sauce for added creaminess. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently by steaming again or warming in a covered pan to preserve moisture. For longer storage, freeze the kibbeh portions wrapped tightly and consume within one month.
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Chef tips
- Soak bulgur in cold water, not hot, to avoid a mushy texture.
- Use fresh herbs for best flavor impact and brightness.
- Shape kibbeh with wet hands to prevent sticking.
- Ensure the steamer lid fits tightly to trap steam and cook the kibbeh evenly.
- Cook lamb thoroughly to an internal temperature of at least 70°C (160°F) for food safety.
Ingredients
- 200 g (1 cup) fine bulgur wheatfine bulgur
- 300 g (10.5 oz) minced lambminced lamb
- 1 medium onion, finely choppedonion
- 1 large carrot, dicedcarrot
- 1 small zucchini, dicedzucchini
- 1 small eggplant, dicedeggplant
- 2 cloves garlic, mincedgarlic
- 2 tbsp olive oilolive oil
- 1 tsp ground cinnamonground cinnamon
- 1 tsp ground allspiceground allspice
- 1 tsp ground cuminground cumin
- 1/2 tsp ground black pepperground black pepper
- 1 tsp salt, or to tastesalt
- 1/2 cup fresh parsley, finely choppedfresh parsley
- 1/4 cup fresh mint leaves, choppedfresh mint
- 500 ml (2 cups) water, for soaking bulgurwater for soaking bulgur
- Juice of 1 lemonlemon juice
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Equipment
- mixing bowl
- steaming pot with lid
- knife
- cutting board
- wooden spoon or spatula
- measuring cups and spoons
Nutrition per serving
- Calories350
- Protein22 g
- Carbs34 g
- Fat12 g
Step-by-step
Step 1
Place the fine bulgur in a mixing bowl and soak it in 500 ml (2 cups) of cold water. Let it soak for 20 minutes until it softens.Step 2
While the bulgur soaks, heat 1 tablespoon olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic and sauté until softened and translucent, about 5 minutes.Step 3
Add the minced lamb to the pan and cook, breaking it apart with a spoon, until browned and cooked through, about 8 minutes. Stir in ground cinnamon, allspice, cumin, black pepper, and salt. Cook for another 2 minutes to toast spices and combine flavors. Remove from heat.Step 4
Drain any excess moisture from the bulgur by pressing it gently in a sieve or cloth. Transfer the bulgur to a large bowl and mix in the cooked lamb mixture, chopped parsley, and chopped mint. Combine thoroughly until a cohesive dough forms. Adjust salt to taste.Step 5
Prepare the vegetables: dice the carrot, zucchini, and eggplant into small, uniform pieces. Toss with remaining 1 tablespoon olive oil and a pinch of salt.Step 6
Take a small handful of the kibbeh mixture and shape it into a flat disc in your hand. Place a spoonful of mixed diced vegetables in the center, then fold the edges over to encase the filling, shaping into an oval or torpedo form. Repeat with remaining mixture and vegetables.Step 7
Arrange the kibbeh pieces in a single layer inside a steamer basket or on a heatproof plate that fits inside your steamer. Avoid overcrowding to ensure even cooking.Step 8
Fill the bottom of a steamer pot with water and bring it to a boil. Place the steamer basket with the kibbeh over the boiling water, cover with a lid, and steam gently for 30 minutes until the dough is firm and vegetables are cooked through.Step 9
Carefully remove the steamer from heat. Drizzle the kibbeh with freshly squeezed lemon juice just before serving for bright contrast.
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