"Trick" Kibbeh

Title:
"Trick" Kibbeh

Yield:
8 Servings

Categories:
Soups,
Syrian,
Lebanese




Ingredients:





     1 c  Bulgur, fine grade, soaked


          -1/2 hour in enough water


          -to cover


   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


     1    Lemon






 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


 to dry.


 


 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


 slices.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip