Syrian Chard Kibbeh

Ingredients

• 1 1/2 cups fine bulgur
• 1 1/2 cups fine semolina
• 1 teaspoon salt
• Filling:
• 4 bunches chard, washed and finely chopped
• 1 medium onion, finely chopped
• For boiling the kibbeh:
• salt
• citric acid (lemon salt)
• water
• Sauce:
• crushed garlic, finely mashed
• 1 tablespoon sweet pepper paste (dibs al-filfil)
• chopped walnuts
• lemon juice
• olive oil
• 1 tablespoon finely chopped parsley — optional
• Sauce method:

Method

1. Start by preparing the filling: finely chop the chard and the onion, add the salt, then rub the chard and onion well to release their liquids and squeeze them by hand.
2. Soak the bulgur with the semolina and salt in 1 cup warm water for 1 hour or longer.
   Timers: 60 min
3. After soaking, knead/rub the bulgur and semolina, adding water gradually until a soft, smooth dough forms and is easy to shape.
4. Form the dough into balls, then shape them into discs, fill them, and seal.
5. In a pot, bring water to a boil with a little salt and citric acid (lemon salt). Once boiling, boil the kibbeh discs for 15 to 20 minutes.
   Timers: 20 min
6. Remove the chard kibbeh from the water and serve with the sauce.
7. Mix the sauce ingredients well and serve with the kibbeh.
8. A healthy and delicious vegan chard kibbeh recipe from our friend and cook at "What Are We Cooking Today"
9. For more kibbeh recipes see Pumpkin Kibbeh Without Flour