Mains
ChefLina Hajij
Lentil Kibbeh
Lentil kibbeh follows the same concept as meat kibbeh, but uses lentils instead of meat. A drizzle of olive oil on top completes the dish. Bon appétit.
\r\n
Lentil Kibbeh: classic, simple, and nourishing!
Ingredients
Start here, then move straight into the method.
- 1 cup red split lentils
- 1 cup fine bulgur
- 1 large dry onion
- The kammouna spice mix that we add to meat kibbeh
- Salt
- Green onion
- Parsley
- To make the kammouna, click the link: How to make kammouna
Method
Follow the cooking sequence without leaving the page.
- Boil the lentils in 2 cups of water until well cooked, the grains open and become very soft.
- Turn off the heat then add 1 cup of bulgur on top of the lentils and leave them until the bulgur absorbs the lentil cooking water well and the grains swell.
- Chop the onion very finely and add it to the mixture.
- Add the kammouna and rub the mixture with the palms of your hands just like for meat kibbeh.
- Add salt, finely chopped green onion and finely chopped parsley, and mix.
- Shape the lentil kibbeh as desired.
- Drizzle with olive oil and serve with vegetables.
- To make the kammouna, click the link: How to make kammouna
Recipe tags
MainsLevantDairy freeNut freeEgg free
