Two Ways to Make Kibbeh Raheb

Kibbeh Raheb is a quintessential winter dish, especially when served as a soup with sour orange juice, known in Lebanon as bou sfeir or narinj. It can also be baked in a tray. Here are two ways to prepare Kibbeh Raheb, both definitely worth trying.

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Prep checklist

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To make the kibbeh

Soak the bulgur in a little hot water for 1 hour. Do not add too much water; just enough to moisten the bulgur well.Grind the onion with the basil leaves and add them to the bulgur once it has absorbed the hot water well. Add the spices and salt, and knead everything well until the bulgur grains break down and the mixture comes together.

Soup

Second method: Kibbeh Raheb in a tray

Kibbeh dough

2 cups fine bulgur2 tablespoons flour2 medium potatoes, boiled and mashed1 tablespoon kibbeh spice blend, or the following mixture: 1/2 teaspoon seven-spice, 1/4 teaspoon black pepper, 1/2 teaspoon ground cuminSalt to taste1 onionA few fresh basil leaves or 1 teaspoon dried basil

Filling

4 onions, cut into wedges1/2 cup coarsely chopped walnuts1/2 cup raisins1 tablespoon sumac1 tablespoon pomegranate molasses1/2 cup sesame seeds2 tablespoons olive oil1/4 teaspoon black pepper1/4 teaspoon seven-spice1/4 cup olive oil

Step 1

Add the flour and knead well, or work it by hand, to obtain a firm dough. Add a little water if it feels too dry.

Cooking notes

vegetable sambousek
meat kibbeh in a tray

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