Cold appetizers · The home kitchen
Vegetarian Kibbeh Neyeh
Tomato and fine bulgur create a satisfying meat-free kibbeh with a fresh, herb-forward flavor. The grains soften in grated tomato, absorbing its juices before olive oil and herbs are worked through the mixture. Serve small scoops with lettuce leaves or pita alongside cucumber, olives and a simple yogurt dip. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Vegetarian Kibbeh Neyeh recipe
- Serves
- 6
- Prep
- 25 min
- Cook
- 0 min
- Rest / chill
- 45 min
- Total
- 70 min
Ingredients
- 150 g fine bulgur
- 400 g ripe tomatoes, grated
- 25 g tomato paste
- 60 g onion, finely minced
- 15 g mint, chopped
- 20 g parsley, chopped
- 45 ml olive oil
- 1/2 tsp cumin
- 1/4 tsp allspice
- 3/4 tsp salt
- 30–60 ml water if needed
Method
Combine bulgur, grated tomatoes, tomato paste, onion, cumin, allspice and salt. Cover and rest 45 minutes, stirring halfway through.
Taste the bulgur; if still firm, add 30 ml water and rest another 15 minutes. Add another tablespoon only if needed.
Knead mixture with clean hands for 2 minutes, then fold in oil, mint and parsley. Shape into a shallow mound and serve cool.
Make it your own.
- Use fine rather than coarse bulgur.
- Very juicy tomatoes may need no additional water.