Lebanese·vegetarian·medium

Spiced Lentil and Bulgur Kibbeh Balls with Mint Yogurt Sauce

Name: Spiced Lentil and Bulgur Kibbeh Balls with Mint Yogurt Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 200g green or brown lentils; 150g fine bulgur wheat; 1 large yellow onion, finely minced; 3 garlic cloves, minced; 30g fresh parsley, finely chopped; 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1 tsp salt; 1/2 tsp black pepper; 200g plain full-fat yogurt; 3 tbsp fresh mint, finely chopped; 2 tbsp lemon juice; as needed olive oil for frying; 2 tbsp all-purpose flour (for shaping)

Imagine biting into a golden, crispy shell that gives way to a fragrant, tender heart of earthy lentils, nutty bulgur, and a whisper of warm spices. This is my vegetarian love letter to classic Lebanese kibbeh—a dish my grandmother would make on cool autumn evenings, her hands shaping each oval with quiet devotion. You don't need meat to capture that soulful, satisfying bite. The secret lies in toasting the spices until they bloom, then mixing them with finely minced onion and fresh parsley. Patted into perfect ovals and fried until crackling, these little gems are served with a cool, tangy mint yogurt sauce that cuts through the richness. Whether you serve them as a mezze star or a main course with a simple fattoush salad, each mouthful tells a story of tradition reimagined. I promise you'll feel the warmth of a Lebanese kitchen in every single bite.

55 min(prep 30 + cook 25)

6 servings

380 kcal

Ingredients

green or brown lentils200g
fine bulgur wheat150g
large yellow onion, finely minced1
garlic cloves, minced3
fresh parsley, finely chopped30g
ground cumin2 tsp
ground coriander1 tsp
ground cinnamon1/2 tsp
ground allspice1/2 tsp
salt1 tsp
black pepper1/2 tsp
plain full-fat yogurt200g
fresh mint, finely chopped3 tbsp
lemon juice2 tbsp
olive oil for fryingas needed
all-purpose flour (for shaping)2 tbsp

Nutrition

380 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Rinse the lentils and place them in a medium saucepan with 600ml water. Bring to a boil, then reduce to a simmer and cook until tender but not mushy, about 20 minutes. Drain any excess liquid and let cool slightly.
2
In a bowl, cover the bulgur with just-boiled water (about 200ml) and let sit for 15 minutes until softened. Drain any remaining water and squeeze gently to remove moisture.
3
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced onion and cook until golden and translucent, about 8 minutes. Stir in the garlic, cumin, coriander, cinnamon, allspice, salt, and pepper, cooking for 1 minute until fragrant. Remove from heat.
4
In a large mixing bowl, combine the cooked lentils, softened bulgur, onion-spice mixture, and chopped parsley. Mix well, then mash with a fork or your hands until the mixture holds together when pressed. If too wet, add a tablespoon of flour; if too dry, add a splash of water. Refrigerate for 20 minutes to firm up.
5
For the sauce, whisk together the yogurt, chopped mint, lemon juice, and a pinch of salt. Set aside.
6
Shape the chilled mixture into small ovals or balls (about 2 tablespoons each), rolling lightly in flour to coat. Heat 1cm of olive oil in a deep skillet over medium-high heat. Fry the kibbeh balls in batches, turning occasionally, until deep golden brown and crisp on all sides, about 4–5 minutes per batch. Drain on paper towels.
7
Serve warm, with the mint yogurt sauce on the side for dipping. Garnish with extra parsley or a sprinkle of sumac if desired.

#lebanese #vegetarian #kibbeh #mezze

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