Recipe courtesy of Patty, PattysFoodFare.com
Patty Darwish is the experienced recipe developer and personal chef behind PattysFoodFare.com. As a Lebanese American, Patty presents Lebanese Food infused with mid-west flare. We appreciate her use of healthy Mediterranean ingredients (grains, fresh vegetables, herbs, beans and more) and the beautiful Mediterranean salads & dishes she creates with them. We also love all the healthy vegan and vegetarian Middle Eastern & Mediterranean dishes she shares!
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People are always asking me, “What is Kibbeh? Do you really eat raw meat?” Yes, Kibbeh is traditionally made with raw meat ground up mixed with bulgar and kammouni seasoning. I grew up eating the raw meat version, but as I got older I began to like the many vegetarian versions. As a child, I never questioned what my parents made for food, so eating raw meat or stuffed stomach lining of a cow was never an issue.
As I got older, I began to make more of the vegetarian dishes shared in my childhood, such as Lentil Kibbeh. I do crave the raw meat version, but having this vegan version gives me the same pack of flavor with extra health benefits. I remember one year we went camping and everyone went to their tents to make a dish to bring back for a potluck. I immediately started my lentil kibbeh. It’s perfect for the summer time because you can make it and pack it for any lunch, picnic or any occasion. It can be served with any salad. As people began to eat this dish, I was amazing at how some never heard of it and some thought they were eating the meat version. Fooled them I’d say. After that day, I won over many meat lovers into liking my vegan version.
Growing up, I spent a lot of time with my grandmother, she shared with me memories of when she lived in Kafarhouna Lebanon. In the winter months, meat was not always available so they got creative and used legumes and grains in substitution for meat. Cleaver, I’d say because the most amazing dishes were created. I’m blessed to have had the opportunity to watch my grandmother cook these dishes for the family. My love for cooking started with her and continues to grow each day.
Back to this amazing dish. It’s one of those dishes that you will make and adjust your seasoning. Below you will find a traditional recipe, but feel free to add more heat, cumin or onions. Cooking is fun! Enjoy the process and feed your soul.
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- 2 cups red lentils cleaned and sorted
- 2 cups onion diced
- 1/2 cup bulgar #1 soak in 1 cup of water before use
- 1/2 cup bulgar #1
- 1 red pepper frozen
- 1/2 jalepeno
- 2 tablespoons Kammouni Blend see below
- 2 tablespoons olive oil
- extra virgin olive oil for dressing top
- fresh tomatoes and mint for garnish
- 1 tablespoon cumin seeds
- 5 edible rosebuds
- 1/2 teaspoon tried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried mint
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- pinch allspice
Ingredients
Kibbe
Kammouni Spice Blend
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- In a food processor, add frozen red pepper, jalapeno, half cup of bulgar and kammouni seasoning. Pulse together until combine and set aside to add to the dish at the end.
- In a medium size pot, bring 2 cups red lentils and 4 cups water to a simmer.
- Cook lentils for 12-15 minutes until tender. Skim the foam off the lentil during this process.
- Meanwhile, begin to cook the onion in 3 Tbs olive oil. This can be done while lentils are boiling. Onions need to brown slightly, make sure they don’t get too dark because that will change the taste of the dish. When they get a nice light brown, turn off flame until lentils are cooked.
- After onions are cooked and lentils are tender, combine onions to lentil, add soaked bulgar and blended red pepper mixture done in step 1. Using a wooden spoon, mix until combined. Lentils will turn into a creamy texture.
- Cook for another 5 minutes stirring frequently. Adjust flavors by adding more kammouni, salt and pepper if desired. Some people like to add a squeeze of lemon.
- Transfer lentils to your serving dish and top with your choice of vegetables and olive oil.
- This can be eating hot or cold with pita bread