Aleppo Lentil Kibbeh (Vegan Recipe)

Name: Aleppo Lentil Kibbeh (Vegan Recipe)
Total time: 2400 s
Yield: 8 servings
Ingredients: For the kibbeh:; 1 cup fine brown bulgur, washed, soaked for 1 hour, and drained; 1 cup yellow split lentils, washed several times and drained; 1 1/2 medium white onions, finely chopped; 1 tablespoon tomato paste; 2 tablespoons red pepper paste; 1 tablespoon paprika; 3/4 tablespoon ground cumin; Salt; 1/4 cup olive oil; 2 tablespoons olive oil (divided); 1 tablespoon vegetable oil; 1/3 bunch parsley, finely chopped (stems removed); 3 cups water (for boiling); For the salad mixture:; 3 tablespoons pomegranate seeds; 1 medium cucumber, finely diced; 1 medium tomato, finely diced, seeds removed; 1 tablespoon sumac; 2 tablespoons whole mint leaves; 1 medium red onion, diced small; Juice of 1/2 lemon; 1 tablespoon chopped parsley; Pinch salt; Pinch cumin; 2 tablespoons olive oil; To serve: Slices of radish and cucumber, pita bread; leaves For garnish: Pomegranate seeds, mint

Hamoudy's Kitchen @Hamoudy

How to make Aleppo-style Lentil Kibbeh – a delicious appetizer recipe from Aleppo cuisine.

Hamoudy's Kitchen @Hamoudy

How to make Aleppo-style Lentil Kibbeh – a delicious appetizer recipe from Aleppo cuisine.

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Ingredients

40 minutes

8 servings

For the kibbeh:
1 cupfine brown bulgur, washed, soaked for 1 hour, and drained
1 cupyellow split lentils, washed several times and drained
1 1/2medium white onions, finely chopped
1 tablespoontomato paste
2 tablespoonsred pepper paste
1 tablespoonpaprika
3/4 tablespoonground cumin
Salt
1/4 cupolive oil
2 tablespoonsolive oil (divided)
1 tablespoonvegetable oil
1/3 bunchparsley, finely chopped (stems removed)
3 cupswater (for boiling)
For the salad mixture:
3 tablespoonspomegranate seeds
1medium cucumber, finely diced
1medium tomato, finely diced, seeds removed
1 tablespoonsumac
2 tablespoonswhole mint leaves
1medium red onion, diced small
Juice of 1/2 lemon
1 tablespoonchopped parsley
Pinchsalt
Pinchcumin
2 tablespoonsolive oil
To serve: Slices of radish and cucumber, pita bread
leavesFor garnish: Pomegranate seeds, mint

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Steps

40 minutes

1

Prepare all the ingredients ahead of time.
2

In a suitable pot over medium heat, cook the lentils in 3 cups water until tender but not completely dry.
3

Add the bulgur to the lentils, stir together, reduce the heat, and cook until all the water is absorbed, making sure the lentils don’t stick to the bottom. Remove from heat, transfer to a strainer, and let cool slightly.
4

In a skillet, heat 2 tablespoons olive oil with 1 tablespoon vegetable oil and sauté the onions until soft.
5

Add the tomato paste, red pepper paste, paprika, cumin, and salt. Stir everything together and cook for 6 minutes, then remove from heat.
6

In a large tray, knead the warm lentil and bulgur mixture by hand, then add the onion and tomato paste mixture.
7

Knead until everything is well combined and forms a dough-like consistency.
8

Add the chopped parsley and 1/4 cup olive oil, and continue kneading until fully incorporated. Set aside to cool completely.
9

To prepare the salad: In a suitable bowl, mix all the salad ingredients together until well combined.
10

On a serving plate, shape the kibbeh mixture as desired, making a well in the center for the salad. Garnish with pomegranate seeds and mint leaves. Serve at room temperature with slices of radish, cucumber, lemon, and pita bread. (You can also shape the kibbeh into finger-shaped logs if you prefer.)