Mains
ChefOla Faour
Lentil Kibbeh with Meat
Southern-style lentil kibbeh is a nourishing traditional recipe. Southern Lebanese cooking relies heavily on legumes and bulgur, and this dish includes both.
Lentil kibbeh... from South Lebanon! South Lebanon is known for dishes based on legumes and bulgur. Lentil kibbeh may be less famous than mujaddara (rice and lentils) or red lentils, but it's no less nutritious. Let’s learn this easy method...
Ingredients
Start here, then move straight into the method.
- 2 cups yellow split lentils
- Coarsely minced meat with fat (i.e., with some suet)
- Kibbeh spice mix (tahwijeh or kibbeh cumin mix)
- You can find how to prepare the kibbeh spice mix (tahwijeh) from Fatima as well at this link
- 1 cup fine bulgur
- Salt
- Butter
- For more of Fatima's tasty recipes, see Eggplant stew with minced meat
Method
Follow the cooking sequence without leaving the page.
- Wash the lentils, then cover them with water and boil them well.
- Rinse the bulgur if it is not new or fresh, then drain it.
- Remove the cooked lentils from the pot and place them directly over the bulgur so the bulgur absorbs the lentil cooking water; if the bulgur remains dry, add a little of the lentil cooking water.
- Add the kibbeh spice mix over the lentils and bulgur.
- Meanwhile in a pan, fry the meat in butter and stir until cooked.
- Add the meat to the lentil kibbeh mixture and mix.
- Serve immediately while hot with endive, radish, arugula and onion or any vegetables you prefer.
Recipe tags
MainsLevant
Notes and serving ideas
- how to prepare the kibbeh spice mix (tahwijeh)
- Eggplant stew with minced meat
