Red Lentil Kibbeh
By Sam BlockPublished on December 14, 2021
Yield
Serves 4 to 6
Ingredients
Before You Begin
This spoonable, delicious mixture would go great on a mezze platter alongside Whipped Cashew Dip with Roasted Red Peppers and Olives, Baba Ghanoush or hummus, Spiced Roasted Chickpeas or nuts, pickled radishes, and pita. You can use our Harissa or store-bought harissa, though spiciness can vary greatly by brand. If your harissa is spicy, omit the cayenne.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion, bell pepper, and salt and cook until softened, about 5 minutes. Stir in harissa; tomato paste; and cayenne, if using, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in bulgur and water and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is barely tender, about 8 minutes. Stir in lentils, cover, and continue to cook, stirring occasionally, until lentils and bulgur are tender, 8 to 10 minutes.
- Off heat, lay clean dish towel underneath lid and let mixture sit for 10 minutes. Stir in 1 tablespoon oil, parsley, and lemon juice and stir vigorously until mixture is cohesive. Season with salt and pepper to taste. Transfer to platter and drizzle with remaining 1 tablespoon oil. Spoon kibbeh into lettuce leaves and drizzle with yogurt. Serve with lemon wedges.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Kibbeh is a popular Middle Eastern dish made from bulgur, minced onions, varying spices, and (traditionally) ground meat. During Lent, however, this common meal is often prepared with lentils in lieu of meat, as the texture of the two is similar. We wanted to take advantage of this flavor-packed plant-based mixture and develop it as something that could be served either on its own with some Bibb lettuce and yogurt or as a showstopping addition to a larger spread. We chose red lentils for their vibrant hue and enhanced both their color and flavor with two red pastes. Tomato paste brought sweetness and an umami quality, and harissa, a smoky, spicy chili paste, added complexity. We gave the bulgur a head start before adding the quick-cooking lentils to the same saucepan, which allowed both components to finish cooking at the same time. To balance the deep flavors from the aromatics and pastes, we stirred in lemon juice and fresh parsley at the end.
Before You Begin
This spoonable, delicious mixture would go great on a mezze platter alongside Whipped Cashew Dip with Roasted Red Peppers and Olives, Baba Ghanoush or hummus, Spiced Roasted Chickpeas or nuts, pickled radishes, and pita. You can use our Harissa or store-bought harissa, though spiciness can vary greatly by brand. If your harissa is spicy, omit the cayenne.
Instructions
- Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion, bell pepper, and salt and cook until softened, about 5 minutes. Stir in harissa; tomato paste; and cayenne, if using, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in bulgur and water and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is barely tender, about 8 minutes. Stir in lentils, cover, and continue to cook, stirring occasionally, until lentils and bulgur are tender, 8 to 10 minutes.
- Off heat, lay clean dish towel underneath lid and let mixture sit for 10 minutes. Stir in 1 tablespoon oil, parsley, and lemon juice and stir vigorously until mixture is cohesive. Season with salt and pepper to taste. Transfer to platter and drizzle with remaining 1 tablespoon oil. Spoon kibbeh into lettuce leaves and drizzle with yogurt. Serve with lemon wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments