This dish is simply amazing for vegetarians. Period. It is tasty, flavorful, full of nutrient rich ingredients, and doesn’t sacrifice that “hearty meal feel” whatsoever. This is a dish that you can play around with once you are comfortable with this recipe. Add or take away to suit your specific tastes and/or needs and make a dish to call your own.

Vegetarian Baked Kibbee BiSanieh


− 2 cups minced onion

− 1 ½ cups chopped onions

− 3 tbsp olive oil

− 1 ½ cups fine bulghur wheat

− 1 medium eggplant

− 3 lbs. potatoes

− 1 tsp freshly ground black pepper

− 1 tsp allspice

− ½ tsp sumac

− 2 tbsp chopped parsley

− ¼ cup cooked chick peas

− ¼ tsp cinnamon

− ½ cup cold water

− ½ cup pine nuts

− Salt to taste



− Sauté 1 ½ cups chopped onions into 3 tbsp olive oil until tender.

− Add pine nuts until they turn light golden color.

− Add allspice, cinnamon, salt and pepper…mix well, remove from heat

− Add chickpeas and parsley to the sautéed onions and spices mixture, stirring well; set aside to cool.

− Peel eggplant and cut into long slices (¼ inch thick).

− Oil the base of a baking sheet and add a layer of eggplant brushed with olive oil and bake until soft and tender (8-10 minutes in 350° oven).

− Repeat this step to bake all of the remaining eggplant.

− Boil potatoes until firm yet tender.

− Peel and cut ½ of the cooked potatoes in to very small pieces.


− Peel remaining potatoes and mash in processor.

− Add 1 tsp of oil and a splash of water to the potatoes to moisten.

− In a mixing bowl, soak bulgur wheat with enough water to dampen and set aside for 15 minutes.

− Mix mashed potatoes with minced onions, then combine with the new softened bulghur wheat and mix thoroughly.

− Work the mixture with your hands (clean hands of course) and then add the remaining spices and knead into a soft doughy mixture.

− Divide the mixture in half.

− Oil the bottom and sides of a 9 by 12 inch baking pan, spreading half the potato and bulgur mixture on the bottom.

− Place one or two layers (your preference) of baked eggplant over the mixture and sprinkle with sumac.

− Add the stuffing mixture, spreading evenly over the eggplant.

− Add the rest of the potato bulgur mixture, smoothing the top using a few drops of water.

− Score the top by cutting the layers into square or diamond shapes.

− Sprinkle with pine nuts.

− Bake in a preheated oven at 350° for 25 minutes.

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