In this short cooking video, I’m turning a traditional Middle Eastern classic into a flavorful, high-protein vegetarian wrap using Impossible Meat! Kibbeh is usually made with bulgur and ground lamb—but we’re giving it a modern twist by keeping all the spices and swapping in plant-based ingredients. Wrapped in lavash or tortilla, this is part of my “Burritos From Around the World” series—where global flavors meet grab-and-go goodness.
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00:00 Introduction
00:31 Preparing the Bulgur Wheat
00:54 Making Vegan Yogurt Sauce -Laban
01:36 Mixing up the Kibbeh
03:01 How to Bake Kibbeh
03:41 Put Together Impossible Veggie Burrito Recipe
Today we’re traveling to my grandmother’s home country of Lebanon for my burritos from around the world series. Lebanese food is some of the healthiest and most delicious food you can eat. And today I’m taking the national dish of Lebanon, kibby, and giving it a healthy and modern twist by turning it into handheld vegetarian wrap. Vegetarian or not, you’re going to love this recipe. It’s spicy and flavorful, and you can take it with you to parks or picnics or my favorite place, the beach. Let’s get started. There’s a little bit of preparation for this recipe. So, I’m going to go ahead and preheat my oven to 350 degrees Fahrenheit. Then, I’m going to go ahead and soak my bular wheat and chop up the vegetables I’m going to be using. We’re going to take about 3/4 cup of medium grain bular and soak it in a cup of warm water. The sauce for this sandwich is going to be a delicious cucumber yogurt sauce that I’m going to mix up. But, if you don’t want to make up your own cucumber yogurt sauce, you can always use a pre-made vegan tatziki sauce. Trader Joe’s has a really nice one. To make our delicious cucumber yogurt sauce, we’re going to peel and chop half of a regular sized cucumber. Make sure you chop the cucumber into tiny pieces. To that, we’re going to add one cup of vegan yogurt. Make sure you use unsweetened, unflavored vegan yogurt. Add in one teaspoon of lemon and mix it together really well. Finally, we’re going to chop up one to two teaspoons of fresh mint and mix that into our delicious cucumber yogurt sauce. Our yogurt sauce is made. Our bulgar’s been soaking, so we’re going to mix up our kibby. For this version of kibby, I’m going to use Impossible meat. I am so thankful for Impossible Meat because it made it possible to make all my favorite Lebanese recipes that involve lamb meat. I can make them healthier, low cholesterol, and cruelty-free. So, I’m so thankful for Impossible Meat. Put your Impossible Meat into a bowl. Add in about 3/4 cup of pretty finely diced yellow onion. Then add in about a half cup of finely diced parsley and one teaspoon of salt and one teaspoon of Lebanese allspice. Make sure you use a good quality allspice. I get mine at the Arabic market. I’ll put a link to where you can order some in the description below. Bulgar is used in a lot of Lebanese recipes. The way you use it is you soak it so that it puffs up, you drain it, and then you squeeze the water out with your hands before you add it to your recipe. We’re going to add in our bular wheat to our Impossible Meat mixture. And this is important. We’re going to mix it together with our hands. Mixing it with our hands ensures everything gets uniformly mixed. I started by adding about 3/4 cup of soaked bular. And then I’m going to add in about a half cup more because that’s the consistency I want it. So all told, it’s about a cup to a cup and a quarter of soaked bulgar wheat. Traditionally, this type of kibby is fried, but I always try to make things just a little bit healthier, and it tastes just as good baked. So, we’re going to line a baking tray with parchment paper. It just makes clean up easier. And we’re going to roll our kibby out into about 2 in pucks. Put your kibby in the oven and let it bake for about 20 minutes. You can flip it once about halfway through if you want. Once our kibby is baked up, I will show you how to turn this into the most delicious handheld wrap. Remember, if you find value in this video, hit that thumbs up button and subscribe. If you’re looking for more Lebanese recipes, I have a whole playlist. And if you’re looking for the full written recipe, you can always find that and other helpful links in the description below. Oh, that smells so good. We’re going to start with a piece of lavage bread because this is a Middle Eastern recipe, but you can always use a tortilla. Lay down a bed of greens. I’m using spinach today cuz I had some beautiful spinach on hand, but I’ll also use lettuce sometimes. Put down three or four of your delicious kibby pucks. Top that with some delicious diced tomato. I like to use cherry or grape tomatoes cuz they’re sweet. And finally, drizzle your yogurt cucumber sauce on top. Don’t overdo it. The sauce is just a garnish. Roll her up nice and carefully and cut it in half. Ah, there you have your beautiful burritos from around the world. This is representing Lebanon. I hope you enjoyed this recipe and I hope to see you next time on Cat’s Vegan Kitchen. You’re farting. Who’s farting? It’s me. Yeah.
2 Comments
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Yummy ❤❤ love this