Kibbeh in Sumac Soup

Sumac soup is one of those newer recipes many of you may not have heard of before. It comes from Lebanon’s Beqaa region, where winters are bitterly cold, so hearty dishes like this are a must. If you love sour flavors, you’ll enjoy it.

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4 servingsBack to recipeSoups and stews

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1 cup whole sumac1/3 cup ground sumac3 liters water1 medium onion, chopped4 cloves garlic, finely minced4 tablespoons olive oil1 1/2 cups cooked chickpeas1 teaspoon salt

Kibbeh

3 1/2 cups fine bulgur2 cups flour1 tablespoon dried mint1 teaspoon ground cumin1 1/2 teaspoons saltWater for kneading (about 1 cup)

Filling

250 g ground meat1 medium onion, finely chopped2 tablespoons olive oil or ghee1/2 teaspoon salt1/2 teaspoon dried mint1/4 teaspoon ground black pepper1/2 cup cooked chickpeasAlso from Rasmia, here is Brazilian Coxinha Kibbeh

Step 1

Start by preparing the kibbeh filling: heat the oil in a pan, add the ground meat, and stir until it changes color.

Cooking notes

Oil-Free Pizza Dough
Brazilian Coxinha Kibbeh

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