Mushroom Kibbe


Juicy mushrooms and onions with bulgur wheat.

This is vegetarian kib'be is ascribed to Syria but like Hummus and Tabouleh it is a truly regional dish with many variations.

This recipe contains the following types of ingredient: plants and fungi.


300 g
white onions
200 g
bulgur wheat
5 ml (1 tsp)
FAIRTRADE ground ginger
5 ml (1 tsp)
FAIRTRADE ground cinnamon
cloves garlic
400 gm
best mushrooms
15 ml (1 tbsp)
fresh mint
cherry tomatoes
60 ml
Zaytoun FAIRTRADE olive oil
to taste
to taste
FAIRTRADE freshly ground black pepper
30 ml
pumpkin seeds
FAIRTRADE lemon (optional)



The quantities suggested create about six serving portions.


Skin the onions and chop fine, skin the garlic and crush.

Cut the mushrooms into chunks.

Chop any fresh herbs using a double handed knife. Slice the cherry tomatoes in two.

Slice the lemon for decorative use.


Pre-heat the oven to gas mark 4 (180 °C; 350 °F).

Put the bulgur in a dish and just cover with hot water. Set aside.

Gently fry the onions and garlic in a little olive oil heat until just soft.

Add the cinnamon and ginger and continue to cook the onions until golden (further 5 minutes).

Spoon half of the cooked onions into the bulgur wheat and return the rest to the heat.

Add some more oil and the mushrooms. Mix well.

Cover and cook gently until the mushooms are tender and juicy (about 5 minutes).

Season with salt and pepper, and add the tomatoes and pumpkin seeds.

Cook over low heat for 5 to 10 minutes until the liquid is reduced to your liking but not fully dry.

In a shallow baking dish, make a layer of bulgur, then onion/mushrooms, then top with the rest of the bulgur. Decorate with a few more seeds and slices of lemon if used.

Bake in the oven at gas mark 4 (180 °C; 350 °F) for 20 minutes or so until the kibbbe is golden and chirpy.

To serve

Serve Hot


This dish received great acclaim as described above.

Nigel Slater's version, from which this was developed, suggests the use of pine nuts rather than pumpkin seeds.

The addition of some crisp fried bacon pieces with the mushrooms adds a little saltiness and an extension of the textures.