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Mediterranean Mushroom Kibbeh Pockets with Herb Avocado Cream

Mediterranean_ Mushroom _Kibbeh_avocado_cream

I will be taking a little break before my beautiful girls start school, but wanted to leave you with something before I part.  Hope you enjoy and have a great week ahead!


I was feeling adventurous at the wrong time of the day.  It was after work, no dinner yet… I wanted to make veggie burgers with the mushrooms that were sitting in my fridge, but I lost track of time and what I really was doing… Next thing I know I am making something quite Mediterrenean… Then I decide to turn my burgers into kibbehs… I thought this would be great…Then my hungry husband arrived from work but I am not nearly done.  My kibbehs still needed to be fried but had not gotten the proper rest in the fridge since there is no meat in the list of ingredients.  What was I thinking??? Why on a Wednesday night at 7:30PM?  My husband joined the FUN…  He told me to go help bathe the kids while he fried these kibbehs…

Long story short… we had the kibbeh pockets. We loved the flavors of the kibbehs, however I was sad that they were all falling apart.  Unfortunately my recipe needs a little more work, so if you happen to know the secret of not making them crumble into pieces after frying, please be kind and share.  Fortunately, what I really loved is the herb avocado cream that made a perfect compliment with the mushroom kibbehs.  I also had some leftover and made perfect compliment for sandwiches.


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  • tasteofbeirut

    Love this creative version! I can only suggest adding flour to the dough, because this is what folks do in Lebanon when they make vegetarian (kibbhe heeleh, meaning tricky kibbeh) kibbeh. It is normal for this dough to fall apart, so don’t feel bad! I bet the taste was fantastic. Another suggestion is to do mini-pies or kibbeh in a pan (bel-saniyyeh) which would be easier and taste just as good. You simply cover the top with dots of butter so the kibbeh doesn’t dry out. 

  • http://icetrail.blogspot.com/ Kalyan

    Mushrooms are one of my favourites anytime…looks delicious

  • http://www.cookinghealthyforme.com/ Ann

    I have to say…recipe needing work or not – this looks DELICIOUS!  Enjoy your break with the kids and we’ll see you when you get back!

  • http://anecdotesandapples.weebly.com Monetm1218

    I can see why you loved these…they look great! Thank you for taking the time to share another delicious recipe…and your sweet words! I hope you had a relaxing and rejuvenating weekend. We need them! Have a blessed week, my friend. 

  • http://www.mytastyhandbook.com/tasty-food-and-drink/roasted-vegetables-with-tomato-pulp-and-avocado-herb-mayo/ Roasted Vegetables with Tomato Pulp and Avocado Herb Mayo | My Tasty Handbook

    […] a weekend lunch when I wanted to use up all the veggies in my fridge.  The  avocado cream from my kibbeh post and the cooked tomato pulp (remains from a tomato sauce that I had prepared from the night before) […]

  • a_s00

    Found this post because it was the first hit on Google for mushroom kibbeh. Looks like this blog isn’t updated anymore, but maybe this’ll help the next person who wants to make kibbeh for some vegetarians and turns to the internet for help like I did:

    I just made these (I made a yogurt garlic sauce rather than the avocado stuff), and the first two I tried frying were, as reported, delicious but disastrously crumbly. Turns out that doubling the egg and feta, and adding about 1 teaspoon of corn starch, solved all my problems. I worried they were going to become ickily eggy, but they didn’t at all. I actually made them to go along with beef kibbeh (cooking for both veggies and non-veggies), and these were FAR better.



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