ChefLoubna Fawaz
Lentil Kibbeh
Lentil kibbeh contains no meat at all, yet it is one of the most delicious vegetarian recipes. Have you ever tried it?
1 1/2 cups cracked lentils
1 1/2 cups fine semolina (bulgur)
4 to 4 1/2 cups water
Kibbeh spice blend
Olive oil
Salt
Lemon
Hot pepper
Dry onion
Wash the lentils and place them over the heat with the water until they are well cooked.
Add the bulgur and mix it well with the cooked lentils, then cover the pot and turn off the heat.
Leave the lentils and bulgur in this state for about an hour.
Meanwhile, finely dice the onion and fry it until nicely browned, then drain it from the frying oil.
After the hour has passed, put the lentils and bulgur in a large bowl and knead well with your hands; you can add a little water if needed.
After kneading, add the kibbeh spice blend, the juice of one large lemon, the fried onion, salt, and olive oil.
Continue kneading all the ingredients until well combined, then spread them on a serving plate, drizzle with olive oil, and garnish as desired.
This easy and delicious recipe is from a friend of
Ingredients
Start here, then move straight into the method.
- 1 1/2 cups split lentils
- 1 1/2 cups fine bulgur (fine semolina)
- 4 to 4 1/2 cups water
- kibbeh cumin spice mix
- 1 medium onion, finely chopped
- olive oil (for the mixture and frying the onion)
- salt to taste
- juice of 1 large lemon
- hot chili pepper (optional)
Method
Follow the cooking sequence without leaving the page.
- Rinse the lentils well, put them in a pot with the water over heat and boil until fully cooked.
- Add the fine bulgur to the cooked lentils and mix well, cover the pot, turn off the heat and let the mixture rest for about one hour.
- In the meantime cut the onion into small dice and fry it in a little olive oil until browned, then drain off the oil.
- After an hour, transfer the lentil and bulgur mixture to a large bowl and knead it well with your hands until the dough holds together; add a tablespoon of water if the consistency needs it.
- Add the kibbeh cumin spice mix, lemon juice, the fried onion, salt and a little olive oil (and the hot chili pepper if you wish) and continue kneading until the ingredients are well combined.
- Spread the kibbeh mixture on a serving plate, drizzle a little olive oil over it and garnish as desired (extra fried onion, lemon slices or parsley).
- Serve the lentil kibbeh cold or at room temperature with bread or a salad on the side.
