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
- 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.
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