📝 About This Recipe
Hailing from the lush mountains of Lebanon, Kibbeh Bassaliyeh is a soulful, vegetarian variation of the classic kibbeh that celebrates the humble onion. Unlike its meat-heavy counterparts, this dish relies on the slow-caramelization of onions and the earthy texture of fine bulgur to create a savory, melt-in-your-mouth experience. It is a testament to the ingenuity of Lebanese rural cooking, offering a rich, aromatic profile heightened by warm Middle Eastern spices and a hint of citrus.
🥗 Ingredients
The Kibbeh Dough
- 2 cups Fine Brown Bulgur (rinsed and drained)
- 1 large Yellow Onion (grated or processed into a paste)
- 1/2 cup All-purpose Flour (to help bind the dough)
- 1 teaspoon Dried Marjoram
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Salt (to taste)
The Onion Filling (The Bassal)
- 4 large Yellow Onions (finely diced)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Pine Nuts (toasted until golden)
- 1 tablespoon Lebanese Seven Spices (Baharat)
- 1 teaspoon Sumac (for a tangy kick)
- 1 tablespoon Pomegranate Molasses (optional, for depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by rinsing the fine bulgur in a fine-mesh sieve under cold water. Drain well and place in a large mixing bowl; let it sit for 10-15 minutes to soften using its own residual moisture.
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2
While the bulgur rests, prepare the filling. In a large skillet, heat the olive oil over medium heat and add the 4 diced onions with a pinch of salt.
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3
Sauté the onions for about 20-25 minutes, stirring frequently. You want them to become very soft and turn a deep golden amber color, but not burnt.
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4
Once the onions are caramelized, stir in the Seven Spices, sumac, pomegranate molasses, and toasted pine nuts. Remove from heat and let the filling cool completely.
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5
Return to the bulgur dough. Add the grated onion paste, marjoram, cumin, salt, and flour to the softened bulgur.
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6
Knead the mixture with dampened hands for at least 5-8 minutes. The goal is a smooth, pliable dough that holds together. If it feels too dry, add a tablespoon of ice water; if too wet, a touch more flour.
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7
Preheat your oven to 400°F (200°C). Generously grease a 9x13 inch baking tray with olive oil.
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8
Divide the kibbeh dough into two equal portions. Press the first half firmly into the bottom of the prepared tray to create an even base layer, about 1/2 inch thick.
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9
Spread the cooled onion filling evenly over the bottom kibbeh layer, leaving a tiny margin at the edges.
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10
To top the dish, flatten small pieces of the remaining dough between your palms and lay them over the onions like a puzzle. Smooth the surface with wet fingers to seal the gaps.
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11
Using a sharp knife dipped in water, score the top layer into a diamond pattern. This isn't just for beauty; it helps the heat penetrate and the oil to soak in.
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12
Drizzle an additional 2 tablespoons of olive oil over the top. Bake for 30-35 minutes until the edges are crispy and the top is a beautiful golden brown.
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13
Remove from the oven and let it rest for 10 minutes before slicing. This ensures the layers set perfectly.
💡 Chef's Tips
Always use 'Fine' bulgur (Grade 1); coarse bulgur will not create the necessary dough-like consistency. If the dough is sticking to your hands, keep a bowl of ice water nearby to dip your fingers in while shaping. For the most authentic flavor, caramelize the onions slowly; rushing this step results in a bitter rather than sweet filling. If you don't have Lebanese Seven Spices, a mix of cinnamon, allspice, and cloves works well as a substitute. You can make this dish ahead of time; it actually tastes even better the next day when the spices have fully melded.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Greek or Lebanese yogurt to balance the warmth of the spices. A fresh Fattoush salad with a zesty lemon-sumac dressing provides a perfect crunchy contrast. Pair with a glass of chilled Arak (diluted with water and ice) for a traditional Lebanese experience. Serve at room temperature as part of a larger Mezze spread with hummus and olives. Hot mint tea is an excellent digestive accompaniment after this savory meal.