Kibbeh in Sumac Soup

Ingredients

• 1 cup whole sumac
• 1/3 cup ground sumac
• 3 liters water
• 1 medium onion, chopped
• 4 cloves garlic, finely minced
• 4 tablespoons olive oil
• 1 1/2 cups cooked chickpeas
• 1 teaspoon salt
• Kibbeh:
• 3 1/2 cups fine bulgur
• 2 cups flour
• 1 tablespoon dried mint
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• Water for kneading (about 1 cup)
• Filling:
• 250 g ground meat
• 1 medium onion, finely chopped
• 2 tablespoons olive oil or ghee
• 1/2 teaspoon salt
• 1/2 teaspoon dried mint
• 1/4 teaspoon ground black pepper
• 1/2 cup cooked chickpeas
• Also from Rasmia, here is Brazilian Coxinha Kibbeh

Method

1. Start by preparing the kibbeh filling: heat the oil in a pan, add the ground meat, and stir until it changes color.
2. Add the onion, salt, pepper, and mint, stirring until the onion softens, then add the cooked chickpeas and mix well.
3. Let the filling cool slightly.
4. Wash the bulgur to make the kibbeh dough and soak it for about 25 minutes.
   Timers: 25 min
5. Then drain the bulgur and squeeze out the water.
6. Add the flour, salt, mint, and cumin, and knead, adding a little water until you get a firm dough.
7. Take about 1 1/2 cups of the dough and shape it into small balls about the size of chickpeas, then roll them into circles (zenkel).
8. Then form walnut-sized pieces, shape them, and fill them with the filling to make kibbeh.
9. Prepare the sumac soup: place the water, whole sumac, and ground sumac over medium heat and let it boil for about 40 minutes.
   Timers: 40 min
10. Place the onion, garlic, and oil in a pan and stir until softened.
11. Strain the sumac water and return the liquid to the pot, then add the sautéed mixture and salt.
12. Add the kibbeh to the soup and let it simmer over low heat for 20 minutes, then add the zenkel circles and the cooked chickpeas.
    Timers: 20 min
13. Let the kibbeh sumac soup boil for an additional 15 minutes before serving.
    Timers: 15 min