📝 About This Recipe
Kibbeh Raheb, translating to 'Monk's Kibbeh,' is a soul-warming Lebanese village classic that celebrates the humble power of pantry staples. Unlike meat-based kibbeh, this vegetarian masterpiece features delicate, hand-rolled flour and bulgur pearls simmered in a robust, garlicky lentil broth brightened with a signature squeeze of fresh lemon. It is a comforting, rustic dish that offers a perfect balance of earthy protein and zesty citrus, embodying the heart of Lebanese mountain cooking.
🥗 Ingredients
The Kibbeh Pearls
- 1/2 cup Fine Brown Bulgur (rinsed and drained)
- 1 cup All-purpose Flour (plus extra for dusting)
- 1/4 cup Water (room temperature, added gradually)
- 1/2 teaspoon Salt
- 1/2 teaspoon Dried Mint (crushed)
The Lentil Base
- 1.5 cups Brown or Green Lentils (sorted and rinsed)
- 7 cups Water or Vegetable Stock
- 1 large Yellow Onion (finely diced)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Black Pepper
The Finishing Touches (Taklya)
- 6 cloves Garlic (mashed into a paste with a pinch of salt)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/3 cup Lemon Juice (freshly squeezed, adjust to taste)
- 2 cups Swiss Chard (finely shredded, optional for added greens)
👨🍳 Instructions
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1
Start by preparing the lentils. In a large heavy-bottomed pot, combine the rinsed lentils and 7 cups of water or stock. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes until the lentils are tender but still hold their shape.
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3
While the lentils simmer, prepare the kibbeh dough. In a mixing bowl, combine the soaked/drained bulgur, flour, salt, and dried mint.
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4
Gradually add the 1/4 cup of water, kneading with your hands until a firm, pliable dough forms. If it's too sticky, add a dusting of flour; if too dry, add a teaspoon of water.
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5
Pinch off tiny pieces of dough (about the size of a chickpea) and roll them between your palms into small balls. Place them on a tray dusted with flour to prevent sticking.
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6
In a small skillet, heat 1 tablespoon of olive oil and sauté the diced onions until golden brown and caramelized. Stir these into the simmering lentil pot.
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7
Season the lentil broth with cumin, black pepper, and salt to taste. If the liquid has reduced too much, add another cup of boiling water.
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8
Carefully drop the flour-bulgur kibbeh pearls into the boiling lentil soup one by one. Stir gently with a wooden spoon to ensure they don't clump together.
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9
Let the kibbeh cook in the broth for about 10-12 minutes. They will float to the surface when they are nearly done.
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10
If using Swiss chard, add the shredded leaves now and cook for 3-4 minutes until wilted.
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11
Prepare the 'Taklya' (aromatic oil): In the small skillet used for onions, heat the remaining 2 tablespoons of olive oil. Add the mashed garlic and cilantro, sautéing for only 1-2 minutes until fragrant but not browned.
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12
Pour the garlic-cilantro mixture directly into the pot. It will sizzle and release an incredible aroma.
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13
Stir in the fresh lemon juice. Taste and adjust seasoning, adding more lemon or salt if desired.
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14
Turn off the heat and let the dish rest for 5 minutes before serving to allow the flavors to meld and the broth to thicken slightly.
💡 Chef's Tips
Don't overcook the lentils initially; they should be 'al dente' before adding the kibbeh pearls so they don't turn into mush. To get the perfect kibbeh texture, ensure the bulgur is fine-grain; coarse bulgur will make the pearls fall apart. Keep your hands slightly damp while rolling the kibbeh balls to prevent the dough from sticking to your skin. If you prefer a thicker stew, toss the kibbeh pearls in a little extra flour before adding them to the pot; the excess flour will act as a natural thickener. The lemon juice is the soul of this dish—always use fresh lemons rather than bottled juice for the best citrus punch.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of fresh radishes and green onions for a crunchy contrast. A plate of fresh wild greens (like arugula or purslane) tossed in olive oil complements the earthy lentils perfectly. Pair with toasted Lebanese pita bread for dipping into the flavorful broth. For a drink, a glass of chilled Arak diluted with water is the traditional accompaniment to such rustic Lebanese fare. Enjoy any leftovers cold the next day; the flavors often deepen and the texture becomes even more substantial.