1 c Bulgur, fine grade, soaked
-1/2 hour in enough water
1/4 c Flour
3 tb Salt
1/4 ts Cinnamon
1 c Thinly sliced green onions
1/4 c Finely chopped mint
1/4 c Finely chopped parsley
9 c Chicken stock
1 c Lentils
Juice of 3 lemons
4 Garlic cloves, crushed
1/2 c Olive oil
The "trick" in this Syrian-Lebanese vegetable soup is that there's no
meat in the kibbeh "meatballs." 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.
In bowl, mix bulgur, flour, 1/2 tablespoon salt, cinnamon, green
onions, mint and parsley. Add enough water to make thick dough. Rolls
into 24 very firmly packed balls the size of large marbles. Set aside
Put 9 cups chicken stock in pot, add lentils and bring to boil 10
minutes. Add 2 1/2 tablespoons, reduce heat and simmer until lentils
are tender, 20-25 minutes.
Add bulgur balls and boil 5 minutes. Add lemon juice, garlic and oil.
Simmer until balls are done, 10 minutes. Garnish with thin lemon
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.