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.
First method: Kibbeh Raheb with lentil soup
Soup or kibbeh dough:
2 cups fine bulgur
1/2 cup flour
1 onion, ground
A few green basil leaves or 1 teaspoon dried basil
1 tablespoon kibbeh spice blend, or the following mixture: 1/2 teaspoon seven-spice, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin
The soup:
1 cup lentils
4 onions, finely chopped
1 head garlic, pounded
1/2 cup olive oil
2 cups sour orange juice or narinj juice
Ingredients
Start here, then move straight into the method.
- 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 bulgur
- 2 tablespoons flour
- 2 medium potatoes, boiled and mashed
- 1 tablespoon kibbeh spice blend, or the following mixture: 1/2 teaspoon seven-spice, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin
- Salt to taste
- 1 onion
- A few fresh basil leaves or 1 teaspoon dried basil
- Filling
- 4 onions, cut into wedges
- 1/2 cup coarsely chopped walnuts
- 1/2 cup raisins
- 1 tablespoon sumac
- 1 tablespoon pomegranate molasses
- 1/2 cup sesame seeds
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon seven-spice
- 1/4 cup olive oil
Method
Follow the cooking sequence without leaving the page.
- 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.
- Leave the pot over the heat until the lentils are well cooked.
- Meanwhile, shape the kibbeh dough into small balls and add them to the pot once the lentils are cooked, since the dough balls will need no more than 5 minutes to cook.Timers: 5 min
- In a separate pan, fry the minced garlic in a little olive oil until lightly colored, then add it to the pot.
- Finally, add the sour orange juice or narinj juice, let everything boil for 2 minutes, then turn off the heat.Timers: 2 min
- Soak the bulgur in a little hot water for 1 hour. Do not add too much water; just enough to moisten the bulgur well.Timers: 60 min
- 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.
- Add the flour and the boiled, well-mashed potatoes, then knead well, or work it by hand, to obtain a firm dough. Add a little water if it feels too dry.
- Prepare the filling by mixing the sliced onions with the walnuts, raisins, 2 tablespoons of sesame seeds, pomegranate molasses, sumac, salt, and 2 tablespoons of oil.
- Divide the dough into two portions. Spread the first portion over the bottom of a baking tray, then distribute the filling evenly. Finally, spread the second portion of dough evenly over the filling.
- Wet a knife with water and cut the Kibbeh Raheb as desired, then decorate the top with sesame seeds and drizzle olive oil over the surface.
- Bake the tray in the middle of the oven on the center rack for 30 minutes at 160°C, until it takes on a beautiful color.Timers: 30 min
- Learn from Ruwaida how to make vegetable sambousek
- Click the link to make meat kibbeh in a tray
- Rinse the lentils and place them in a pot with enough water, salt, and the chopped onions.
Recipe tags
Notes and serving ideas
- vegetable sambousek
- meat kibbeh in a tray
