Baked Lentil Bulgur Balls (Kibbeh Style)

We transformed the traditional deep-fried kibbeh flavor into a much lighter, high-fiber alternative by combining lentils and bulgur, then baking them to crispy perfection with minimal oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup dry red lentils · 352 kcal in the whole recipe
• 1/2 cup fine bulgur · 340 kcal in the whole recipe
• 1.5 cups water
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 2 tablespoons olive oil · 270 kcal in the whole recipe
• 1.5 tablespoons tomato and pepper paste mix · 31 kcal in the whole recipe
• Spices (cumin, mint, chili flakes, salt, black pepper)

Method

1. Boil the red lentils in 1.5 cups of water until completely soft and mushy. Stir in the fine bulgur, cover the pot, and let it rest for 15 minutes to absorb the remaining moisture and swell.

   

2. In a pan, sauté the finely chopped onions in 1.5 tablespoons of olive oil until translucent. Add the tomato-pepper paste and spices, cooking for another 2 minutes until fragrant.

   

3. Combine the warm lentil-bulgur mixture with the sautéed onion mixture. Knead thoroughly until a smooth, cohesive dough forms, then shape into small, oval kibbeh-like balls.

   

4. Place the balls on a baking sheet lined with parchment paper. Brush them lightly with the remaining 0.5 tablespoon of olive oil. Bake at 200°C (390°F) for 15 minutes until the outsides are lightly crispy but the insides remain moist.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.