Two Ways to Make Kibbeh Raheb

Ingredients

• To make the kibbeh:
• Soak the bulgur in a little hot water for 1 hour. Do not add too much water; just enough to moisten the bulgur well.
• Grind the onion with the basil leaves and add them to the bulgur once it has absorbed the hot water well. Add the spices and salt, and knead everything well until the bulgur grains break down and the mixture comes together.
• The soup:
• Rinse the lentils and place them in a pot with enough water, salt, and the chopped onions.
• Second method: Kibbeh Raheb in a tray
• Kibbeh dough:
• 2 cups fine bulgur
• 2 tablespoons flour
• 2 medium potatoes, boiled and mashed
• 1 tablespoon kibbeh spice blend, or the following mixture: 1/2 teaspoon seven-spice, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin
• Salt to taste
• 1 onion
• A few fresh basil leaves or 1 teaspoon dried basil
• Filling:
• 4 onions, cut into wedges
• 1/2 cup coarsely chopped walnuts
• 1/2 cup raisins
• 1 tablespoon sumac
• 1 tablespoon pomegranate molasses
• 1/2 cup sesame seeds
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon seven-spice
• 1/4 cup olive oil

Method

1. Add the flour and knead well, or work it by hand, to obtain a firm dough. Add a little water if it feels too dry.
2. Leave the pot over the heat until the lentils are well cooked.
3. Meanwhile, shape the kibbeh dough into small balls and add them to the pot once the lentils are cooked, since the dough balls will need no more than 5 minutes to cook.
   Timers: 5 min
4. In a separate pan, fry the minced garlic in a little olive oil until lightly colored, then add it to the pot.
5. Finally, add the sour orange juice or narinj juice, let everything boil for 2 minutes, then turn off the heat.
   Timers: 2 min
6. Soak the bulgur in a little hot water for 1 hour. Do not add too much water; just enough to moisten the bulgur well.
   Timers: 60 min
7. Grind the onion with the basil leaves and add them to the bulgur once it has absorbed the hot water well. Add the spices and salt, and knead everything well until the bulgur grains break down and the mixture comes together.
8. Add the flour and the boiled, well-mashed potatoes, then knead well, or work it by hand, to obtain a firm dough. Add a little water if it feels too dry.
9. Prepare the filling by mixing the sliced onions with the walnuts, raisins, 2 tablespoons of sesame seeds, pomegranate molasses, sumac, salt, and 2 tablespoons of oil.
10. Divide the dough into two portions. Spread the first portion over the bottom of a baking tray, then distribute the filling evenly. Finally, spread the second portion of dough evenly over the filling.
11. Wet a knife with water and cut the Kibbeh Raheb as desired, then decorate the top with sesame seeds and drizzle olive oil over the surface.
12. Bake the tray in the middle of the oven on the center rack for 30 minutes at 160°C, until it takes on a beautiful color.
    Timers: 30 min
13. Kibbeh Raheb made two ways, by the friend and cook of the Shou Tabkhin Today website.
14. Ruwaida Al-Hajj Rifai
15. Click on Ruwaida's name to discover all her wonderful recipes on our site.
16. Learn from Ruwaida how to make vegetable sambousek
17. Click the link to make meat kibbeh in a tray