Lentil Kibbeh (Kibbeh 'Adas)

Ingredients

• Yellow split lentils, rinsed
• Fine bulgur
• Dry onion
• Salt
• Cumin spice mix (see linked method)
• See how to make the spice mix here: طريقة عمل الكمونة
• Olive oil for serving
• This delicious and easy lentil kibbeh recipe is from a friend and cook on Shoutabkhin today:
• Alissar Rajab
• Click Alissar’s name to visit her page and discover all her tasty recipes.
• For more easy recipes from Alissar, see Mafreket Kousa (mashed zucchini)

Method

1. Wash the lentils and put them in a pot on the stove with water to cook them.
2. After cooking, keep a little of the lentil cooking water and do not discard it all when draining the lentils.
3. Place the washed bulgur on top of the lentils after removing the lentils from the heat and draining them while keeping a little of the cooking water as mentioned... so the bulgur absorbs this water, doubles in size, and softens.
4. At this time... finely chop the onion and sauté it in a little oil until it softens and turns light golden.
5. When the bulgur softens and swells, begin kneading it with the lentils just like meat kibbeh... do not let them cool because they will harden and become impossible to work.
6. Add the sautéed onion, salt, and a pinch of ground cumin to the bulgur and lentils and begin kneading and rubbing again... until the lentil kibbeh is uniform.
7. Spread the kibbeh directly onto a plate, drizzle olive oil over the top, and serve.
8. Alissar Rajab
9. For more easy recipes from Alissar, here is her mashed zucchini (mfarakeh)