Ingredients:

Fresh green chard leaves

Olive oil

A pinch of red pepper

Salt

Half a kilogram of fine bulgur

Three-quarters cup flour

3 dried onions

Red pepper paste

Juice of a lemon

3 garlic cloves

Method of Preparation:

We wash the green chard leaves well, place them in hot water, and blanch them. After blanching, we place the leaves in a colander to remove the water. Chop them finely.

We sauté the chard with a little olive oil and finely chopped onion. Add salt and a pinch of pepper and simmer on low heat for about 10 minutes.

To prepare the dough: rinse the fine bulgur and soak it in water for about 5 minutes. Grind the washed and soaked bulgur in a grinder until very fine, or knead by hand until very smooth.

Add the finely chopped onion to the bulgur and blend, gradually adding the flour with a little water. Add water as needed until we have a cohesive dough. Let the dough rest for a while, and prepare the sauce in the meantime.

To prepare the sauce, mix red pepper paste with garlic, the juice of the lemon, and olive oil.

Shape the dough into balls, stuff them with a small amount of the chard leaves, seal, and shape them into the traditional kibbeh form using the same method as making kibbeh.

Place a deep pot on the stove with a little salt, and boil the stuffed kibbeh in salted water for a few minutes.

Remove them from the water and drain well. Arrange the kibbeh on a serving dish and spoon the sauce we prepared over them.

This wonderful and delicious Kibbeh Bil-Salq recipe comes from a friend of the Sho Tabkhin Alyawm site:

Rola Al-Hilu

#BonAppetit #Recipes #Recipe #Kibbeh #KibbehBilSalq #ShoTabkhinToday

Kibbeh with Swiss Chard (Kibbeh Bil-Salq)

Prep checklist