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.



Mediterranean Mushroom Kibbeh Pockets with Herb Avocado Cream

Prep: 15 minutes

Cook Time: 45 minutes

Rest Time: 1 hour

Serves: 4 to 6


Mushroom & Bulgur Kibbehs

  • 3 tbsp. olive oil
  • 1.5 lb. white mushrooms
  • 4 cloves garlic
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 small Thai chili
  • 2 oz feta cheese
  • 1 egg
  • 1 cup medium size bulgur
  • 1.5 cup hot water
  • 1 tbsp. tomato paste
  • grape-seed oil for frying

Herb Avocado Cream

  • 1 avocado
  • 1/2 cup mayo
  • 2 sprigs of savory
  • 2 sprigs of parsley
  • 5 leaves of basil
  • 2 green onions
  • 1 tbsp. lemon juice
  • salt
  • pita pockets for serving


Mushroom & Bulgur Kibbehs

In a medium size bowl add 1 cup bulgur with enough hot water to cover(about 1.5 cups) while you start cooking the mushrooms.  The bulgur should be ready in about 15 minutes.

In a large saute pan using medium low heat add olive oil.  Add mushrooms, garlic, chili and onions with sprinkle of salt.  Let it cook until the mushrooms turn light brown and remove from heat.

In a food processor, add the cooked mixture, the drained bulgur, eggs, feta and tomato paste and whirl until its a course mixture.  (this is where I need help to make the mixture less watery so it does not crumble up.)

In the same saute pan that was used to cook up the mushroom mixture, heat enough oil for frying.  Fry the kibbehs until golden brown — as you can tell mine are not very golden brown, but I think I can get there if I tweak the recipe by adding  some binding agents.  I am open for suggestions.

Herb Avocado Cream

Rinse up the the food processor and combine all the ingredients of the avocado cream.  Process the mixture until it comes to a cream smooth consistency.  Adjust seasoning.

To serve, fill pita pockets with kibbehs and top with avocado cream.


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