Kibbeh Lebanese Cusine

Kibbeh Lebanese Cusine

Fried dumplings traditionally prepared with lamb and chicken but today I am sharing recipe for vegetarians using soya granules and raw banana . It’s a Lebanese or Middle Eastern recipe.

Chef Ashish Singh


  1. 1/4 cup cous cous soaked
  2. 1 tsp peprika powder
  3. 1/2 tsp sumac
  4. 1/2 tsp zaatar spice
  5. 1 tsp cumin powder
  6. Salt as per taste
  7. 2 raw banana boiled and mashed
  8. 1 tbs besan
  9. 1/2 capsicum grated
  10. 1 tsp chopped garlic
  11. 1/2 tsp chopped ginger
  12. 1/2 onion grated
  13. Oil to fry
  14. Stuffing
  15. 1 cup Soya granules soaked
  16. Salt as per taste
  17. 1/2 tsp chopped ginger
  18. 1 tsp chopped garlic
  19. 1-1/2 tbs coriander fresh
  20. 1/2 lemon juice
  21. 1 tsp cumin powder
  22. 1 chopped onion
  23. 1 tsp peprika powder
  24. 1 tbs peanuts
  25. 1/2 tsp sumac
  26. 1/2 tsp zaatar
  27. 1 tbs oil to sauté


  1. For stuffing in pan take oil and add garlic, ginger, onion, and peanuts sauté for 1 minute add, all spices and soya granules cook it for 4-5 mins and keep it on side for cool down.


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  2. For shell. In bowl add soaked cous cous, raw banana, salt and all spices with ginger, garlic grated onion and grated capsicum. Mash it properly and make a dough. Now using index finger make a shell and stuff it with soya filling.


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  3. In Kadai take oil for deep frying heat it on medium heat and fry your kibbeh. Serve it with humus, hung curd or tomato chilli sauce on side pitta bread.

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