Vegan Kibbeh Nayeh Recipe

Kibbeh Nayeh pinit

Kibbeh Nayeh is considered one of the favorite dishes in the Levant, but it is not considered one of the dishes spread in Iraq and the Maghreb, considering that it is made of raw meat, which does not enter much in the dietary habits of the inhabitants of those areas.

It is one of the traditional popular dishes that are still served in Syrian and Lebanese restaurants all over the world, and the kibbeh nayieh is very similar to the steak tartar, which is prepared and served in the same way. In this article, we will present the method of preparing kibbeh nayeh in the Syrian way, in addition to other kibbeh recipes.

We will present to you the recipe for vegan kibbeh naiyeh meatless, where meatless kibbeh naiyeh is a nutritious dish suitable for vegetarians

Kibbeh Nayeh

Similar Recipe: Best 5 Kibbeh Types

Nutritionist’s notes

The raw kibbeh recipe without meat is a nutritious option for those trying to lose weight, as it is rich in fiber that promotes satiety, thus reducing food intake, slowing the absorption of fats and sugars, and increasing metabolism.
Don’t take this prescription if you have celiac disease, gluten sensitivity, leaky gut syndrome, gout, or kidney problems.

Vegan Kibbeh Nayeh and diabetics

It is recommended that a diabetic should eat whole grains such as bulgur to get the dietary fiber that contributes to improving blood sugar.

Vegan Kibbeh Nayeh without meat and heart patients

Eat the vegan kibbeh nayeh, as it contains bulgur may contribute to protecting heart health and preventing coronary heart disease and blood vessels.

Vegan Kibbeh Nayeh and pregnant women

It is recommended to eat the recipe, as it contains an appropriate amount of vegetables and contains fiber, which contributes to the prevention of constipation and nausea.

Vegan Kibbeh Nayeh Recipe

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 8 Calories: 217



  1. Bring a large bowl, and add the bulgur to it.

  2. Take a food processor, put fresh mint and parsley in it, and chop it up a bit.

  3. Add the onions, continue to beat until smooth, use a wooden spoon to scrape the ingredients, and place them over the bowl of bulgur.

  4. Cut the tomatoes into halves, get rid of their seeds, and chop the tomatoes with the electric mixer with the red peppers.

  5. Beat the mixture several times until it is finely chopped, then add the ingredients and pour them into the bowl of the bulgur.

  6. Mix the bulgur with the rest of the ingredients, then add the salt, pepper, cinnamon, ground pepper, and dry mint, and mix them together.

  7. Add lemon juice and olive oil to the ingredients, and let the mixture rest for about an hour.

  8. Spread the kibbeh on a suitable plate or tray, use an inverted spoon to flatten its face, and decorate the top of it by making bumps.

  9. Leave the raw kibbeh without meat aside to cool at room temperature before serving, and drizzle with a little olive oil.

Nutrition Facts

Amount Per Serving
% Daily Value *
Total Fat 13.1g21%
Sodium 448mg19%
Potassium 271mg8%
Total Carbohydrate 24g8%
Dietary Fiber 6g24%
Protein 4g8%

Calcium 24%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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