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Trick Kibbeh

Syria Syria
Shared by: Pamela M.

1 cup Bulgur
1/4 cup All-purpose flour
3 tablespoons Salt
1/4 teaspoon ground Cinnamon
1 cup thinly sliced Green onions
1/4 cup finely chopped Mint
1/4 cup finely chopped Parsley
9 cups Chicken stock
1 cup Lentils
2 tablespoons Lemon juice
4 cloves crushed Garlic
1/2 cup Olive oil

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Stove Top


45 Minutes


45 Minutes


1 Hour 30 Minutes



Average Rating:



The "trick" in this Syrian-Lebanese vegetable soup is that there's no meat in the kibbeh. The idea that a vegetarian dish is a deception; vegetarian dolmas are known as yalanji, the Turkish word for counterfeit; goes back at least 1,200 years in the Near East.
Pamela M., 12/30/2017

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Soak the bulgar in enough water to cover for 1/2 hour.

In bowl, mix the bulgar, 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 the size of large marbles. Set aside to dry.

Put 9 cups chicken stock in pot, add lentils and bring to boil 10 minutes. Add 2 1/2 tablespoons salt, reduce heat and simmer until lentils are tender, 20 to 25 minutes.

Add bulgar balls and boil 5 minutes. Add lemon juice, garlic and oil. Simmer until balls are done, 10 minutes. Garnish with thin lemon slices.





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