With Passover approaching, and the “Kibbeh Monster” coming IH for the whole holiday, I knew I had to come up with a Kosher for Passover version that doesn’t have kitniyot – a.k.a. rice and certain spices.  After doing some research I came up with a recipe that surprised us by how good it was.  The new Quinoa Kibbeh actually rivaled the OG Kibbeh.

Quinoa Kibbeh – Kosher for Passover (and year round)!

I recently posted a recipe for Pumkin Soup and Kibbeh and it was a huge hit with my family.  My grandson loved the kibbeh so much that we started calling him a “Kibbeh Monster”!!!  With Passover approaching, and the “Kibbeh Monster” coming IH for the whole holiday, I knew I had to come up with a Kosher for Passover version that doesn’t have kitniyot – a.k.a. rice and certain spices.  After doing some research I came up with a recipe that surprised us by how good it was.  The new Quinoa Kibbeh actually rivaled the OG Kibbeh.  Hooray!  The “Kibbeh Monster” (and everyone else) will be SO happy.  Now I just need to make enough Quinoa Kibbeh for everyone!!

Quinoa Kibbeh areKosher for Passover and Year Round. They turned out beautifully golden after being fried in Extra Virgin Olive Oil.

What I had to change to make Quinoa Kibbeh Kosher for Passover – the Ashkenazi way

There is a big difference between what Ashkenazi and Sephardi Jews can traditionally eat on Passover.  Sephardi Jews all something called “kitniyot” while Ashenazi Jews do not.  You can find out more about kitniyot on Wikipedia but basically:“Kitniyot (Hebrew: קִטְנִיּוֹת, qitniyyot) is a Hebrew word meaning legumes.^[1] During the Passover holiday, however, the word kitniyot (or kitniyos in some dialects) takes on a broader meaning to include grains and seeds such as rice, corn, sunflower seeds, and sesame seeds, in addition to legumes such as beans, peas, and lentils.^[2]“Here is the BIG disclaimer.  I am not your Rabbi, nor do I claim to be anything close to a Rabbi.  I also do not claim to dictate to anyone as to what their families customs should be.  Please speak to your local Rabbi to determine what your family’s tradition is regarding kitniyot.  Disclaimer done.

Rice = Kitniyot.

Using Quinoa instead of Rice for the Quinoa Kibbeh Shell

The first ingredient to change in the recipe was the rice.  Rice is definitely considered kitniyot and I needed to find a good substitution.  When doing research on making the original kibbeh, I found that there were people that routinely used quinoa instead of rice, so I figured I’d try it.It worked really well and gave the shell a wonderful, almost nutty, taste.  My only advice is to make sure that the quinoa is completely cooled before processing it otherwise it will be extremely sticky.

Make sure to cool the cooked quinoa before processing it for the kibbeh dough.

Updating the Quinoa Kibbeh spices to be non-kitnot friendly

In addition to rice and legumes being considered kitniyot, there are some spices that are considered kitniyot as well.  Cumin is one of those spices.   It turns out that allspice is not considered kitniyot (I don’t know why I’m just following directions here), so I used a little more of it in place of the cumin and it worked well.  You couldn’t even really tell the difference.  Woot.

Kosher for Passover Allspice on Amazon (affl)

Frying the Quinoa Kibbeh in Olive Oil

While I don’t frequently fry foods, when I do, I use a high smoke point oil like peanut oil and occasionally avocado oil.  Peanut oil is a negative for Ashkenazi Jews on Passover (it’s the whole kitniyot thing again), so I used extra virgin olive oil instead.   I love how it gave the kibbeh this beautiful, rich golden color, but I had to watch the temperature of the oil while frying.  You could also use avocado oil and it would make lovely, crispy kibbeh too.

Golden brown Quinoa Kibbeh right out of the hot oil. For some reason, tossing some carrots into the oil keeps shmutz from accumulating in the oil. For this batch I used extra virgin olive oil. Beautiful.

Meat vs Mushroom filling

While I made a meat filling for this recipe, you could also make a mushroom filling instead.  Using mushrooms would make the Quinoa Kibbeh completely plant based/pareve.  Simply substitute the pound of meat for a pound of chopped mushrooms and continue with the recipe.  Sauté the mushrooms until all the liquid is absorbed and use it instead of the meat filling.  Yum.

This batch of Quinoa Kibbeh has meat filling but you could easily substitute mushrooms for a plant based option.

Here’s the recipe for Quinoa Kibbeh

While I fried these babies in extra virgin olive oil, you could theoretically bake or air fry them.  They’re definitely best when fried!

Quinoa Kibbeh – Kosher for Passover!

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• Author: Sharon Matten - Kosher Everyday
• Prep Time: 30 minutes
• Quinoa Cooking Time: 16 minutes
• Cook Time: 30 minutes
• Total Time: 76 minutes
• Yield: 32-36 Quinoa Kibbeh 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Gluten Free
• Diet: Kosher

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Description

With Passover approaching, and the “Kibbeh Monster” coming IH for the whole holiday, I knew I had to come up with a Kosher for Passover version that doesn’t have kitniyot – a.k.a. rice and certain spices.  After doing some research I came up with a recipe that surprised us by how good it was.  The new Quinoa Kibbeh actually rivaled the OG Kibbeh.

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Ingredients

Units USM Scale 1x2x3x

For the Quinoa Kibbeh Dough

• 1 1/2 cups white quinoa, rinsed until the water runs clear
• 3 cups water
• 1 tablespoon avocado oil
• 1/2 teaspoon ground allspice or cinnamon
• 1/2 tablespoon paprika
• 1 tablespoon kosher salt
• 3/4 cup gluten free matzoh meal

For the Kibbeh Meat Filling

• 1 tablespoon avocado oil
• 1 cup green onion, sliced
• 3/4 tablespoon koshert salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1 pound ground beef

To Finish the Kibbeh

• 4 cups exta virgin olive oil, or avocado oil, for frying

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Instructions

For the Quinoa Kibbeh Dough

1. In a large pot combine the quinoa and water.  Tightly cover and bring to a boil over high heat.  Reduce heat to simmer and cook covered for 16 minutes until water is absorbed.  Uncover, fluff with a fork, fold in the oil, allspice, paprika, salt, matzoh meal and allow to cool completely.
2. Process the quinoa in batches to form a wsitcky dough.  Cover and set aside.

For the Kibbeh Meat Filling

1. In a large skillet, heat up the oil with the spices; when the oil is hot, add the onions.
2. Sauté the onions for 1-2 minutes on a medium flame, then add in the ground beef.
3. Using a large spoon or fork, break up the meat allowing to brown on all sides.  You want to turn it into as small pieces as possible.When the meat is done, drain out a little bit of the excess liquid.

FORMING THE KIBBEH

1. Break the dough up into 1-inch balls. 
2. Using a pair of gloves, spray your hands with oil spray to prevent dough from sticking.  I recommend using vinyl gloves as the dough doesn’t stick nearly as much.  If the dough is excessively sticky add a little extra matzoh meal.
3. Hold the ball of dough in the palm of your hand, and using your other hand, stick your finger in the ball of dough and rotate to create a hollow center. Once the center is hollowed, add a tsp of the ground beef mixture, and push all the way in, leaving some empty space at the top. 
4. Once the ball is filled, pinch the top closed using both hands.   Form into football shapes.
5. Once all the kibbehs are stuffed, you can either freeze them for later use, or you can fry them to serve fresh. 
6. If kibbehs are frozen, fry at 325°. If they are fresh. Fry at 350° for about 4-5 minutes or until golden brown. 
7. When the kibbehs are done, place on a wire wrack to drain excess oil. 

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Equipment

Manischewitz Matzo Meal – Kosher For Passover – Gluten Free Matzah Meal, 15 Oz, (Pack of 2, Total of 30 Oz)

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Pereg Gourmet Ground Allspice – KP

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Pereg Gourmet Ground Cinnamon – KP

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Pereg Gourmet Quinoa – 2 lb. KP

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Pereg Gourmet Sweet Paprika – KP

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Notes

You can make these into Mushroom Kibbeh by substituting the meat with mushrooms.  Chop the mushrooms then sauté until all the liquid is absorbed.  Continue with the recipe as directed.

I used extra virgin olive oil for this recipe, but you can use any neutral oil like avocado or safflower.  If you use olive oil watch the temperature of the oil because it can start to smoke if you’re not careful.

You can find the recipe for my original Kibbeh here.

Use code KOSHEREVERYDAY for 15% off your Pereg Gourmet order.

Nutrition

• Serving Size: 1 Quinoa Kibbeh
• Calories: 65
• Sugar: 0.3 g
• Sodium: 260.6 mg
• Fat: 3.2 g
• Saturated Fat: 0.6 g
• Carbohydrates: 5.1 g
• Fiber: 0.6 g
• Protein: 4 g
• Cholesterol: 7.6 mg

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CHECK OUT MY PASSOVER AMAZON INFLUENCER STOREFRONT!!

I’ve put together some of my favorite Passover items on Amazon into one store!  You can find ingredients for my Passover recipes as well as gorgeous Judaica items that will enhance your Passover.   There are tools that I find invaluable for Passover prep and for during the whole Holiday.Make sure to check out the Kosher Everyday Passover Amazon Influencer Storefront!