HOW TO MAKE KIBBEH
Lebanese Bulgur Balls
Kibbah is also known as Kubah, Kibbeh or Kebbeh
Ingredients
1 cup, fine- to medium-grade bulgar (crushed wheat)
1/4 cup flour
3 tablespoon Salt
1/4 teaspoon cinnamon
1 cup thin sliced green onions
1/4 cup fine chopped mint
1/4 cup fine chopped parsley
9 cup chicken broth or vegetable broth
1 cup lentils
3 squeezed lemon, juice
4 crushed garlic cloves
1/2 cup olive oil
Method
In a bowl, mix wheat after it has been soaked for 30-40 minutes in enough water to cover it. Drain very well and mix in the flour, 1/2-tablespoon salt, cinnamon, green onions, mint and parsley. Add enough water to make thick dough. Roll into 24 very firmly packed balls. Set aside to dry for 45 minutes
Pour the 9 cups chicken or vegetable broth into a pot, add lentils, 2-1/2 tablespoon salt and bring to boil 10 minutes, reduce heat and simmer until lentils are tender, 20-25 minutes. Add bulgur balls and boil 5 minutes, then add lemon juice, garlic and oil. Simmer about 10 minutes until balls are done.
Top off Bulgur Balls in serving dish with thin lemon slices.
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