This is a speedy and delicious type of kibbeh (in Kurdish balloo3) that I tasted at the home of a Kurdish friend whose family resided in Turkey. The lentils cook in water in minutes and are combined with fine bulgur; spices here are dried coriander and fried onions and a touch of red pepper powder if desired. It is enjoyed with a cold glass of ayran or yogurt drink.
INGREDIENTS: 4 servings
- 1 cup of red lentils
- 1 1/2 cup of white fine bulgur (#1)
- 2 large onions
- Spices: 1 tbsp of dried coriander, salt to taste, red pepper powder to taste (optional)
- Olive oil, as needed
- 1/2 cup of chopped fresh parsley
METHOD:
- Wash the lentils under running tap water and drain; place in a pot and cover with water (about 1 inch over the lentils); bring to a simmer and cook the lentils until they are cooked yet still firm, about 15 minutes; don’t let the lentils disintegrate in the water since this would affect the looks of your lentil kibbeh (not the taste however).
- In the meantime, run the bulgur under running tap water and drain and place in a bowl; when the lentils are cooked, throw the drained bulgur in the pot with the lentils and cover; after about 10 minutes, check and fluff the mixture; the bulgur should be soft, if not, add a cup of water and cook very gently until the bulgur is cooked. Add the coriander, salt and pepper to the mixture and toss.
- Fry the onion in a generous amount of olive oil (1/3 cup) until golden; add to the lentil and bulgur mixture as well as the chopped parsley and toss to mix. Knead the mixture a couple of minutes either with your palms or in a food processor or mixer until it holds together like a dough; shape the mixture into elongated balls and serve as is at room temperature with radishes, tomato slices and whatever raw veggies you fancy.
NOTE: If the lentil balls are on the dry side, it is fine to brush them with a little olive oil.
19 Comments
Love this lentil kibbeh! Congrats on your nomination…you have my vote!
What a wonderful way to use lentils!! I’m sure my 1 year old twins will love it!!
Delicious and really healthy! A perfect meal.
Cheers,
Rosa
AMAZING! I was wondering what to make today: falafel or chickpea pakoras and I was searching for recipes. But I think I will try your kibbeh instead. Thank your for your beautiful words you wrote on FB & on my blog, I was very touched. You are a true inspiration to many. All my love, Yolanda
So simple you make it! Love it – will definitely do.
I love kibbeh or kibe as we say in Brazil. This is one of the most appreciated appetizers in my country, brought there by Lebanese immigrants. Ours is a little different from this one though. I have to try the lentil one too. Thanks for all the wonderful recipes that you have posted so far here. Lebanese Cuisine rocks and your blog too! Kudos!!!
I love lentils so I bet I’d really enjoy these!
One question: are these ever deep fried? Seems like they would be nice that way, too…
http://www.tasteofbeirut.com/2010/02/lentil-kibbeh-balls-stuffed-with-cheese/
@Frank: thought I’d answer your question by referring you to this post in which I did fry them!
@Amy: So glad it helped!
Joumana, great way to use lentil…much healthier than the meat version. Thanks for sharing this recipe and hope you are having a fabulous week
Yummy, healthy and fresh! I can see these becoming a staple dinner in our house!
This recipe was a lifesaver. The clock had struck 8, I was hungry, didn’t know what to make, and about to give up and go out and grab something. Instead I whipped this up. I’m sure I didn’t do many things right– should probably chop the onions smaller next time, or put it through the food processor, but it worked for dinner. Thank you!
Beautiful, Joumana! I adore kibbeh, but have never made it with lentils before. You’ve inspired me!
Dear Joumana, you can see or meet Lentil kibbeh all south and south- east part of Türkiye. We call them “mercimek köfte.
I love them. Some of us in Türkiye add them crushed garlic and dip roman- pomegranate syrup( sour one)
Thank you.
Délicieuse recette comme toutes vos recettes!! Merci pour le partage et Bonne soirée.
WOW…you and your kibbeh. You must have a different recipe for every day of the year, and they are all marvelous!
I have never cooked bulgur…these are so healthy and beautiful!
Joumana,
It amazes me your creativity for making different types of Kibbehs to satisfy both vegetarians and carnivores. I am big fun red lentils nice way to put it use!
Cheers,
Hegs
I love lentils in soup but have never tried them any other way! Time to change that. Your kibbeh looks wonderful!
Another recipe I am intrigued by: simple, tasty and quick and very original, here at least!