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Vegetarian Lentil Soup Recipe

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This Traditional Kibbeh recipe is a beloved Middle Eastern dish featuring a crispy, deep-fried shell made from lean ground beef and fine bulgur, filled with a flavorful mixture of spiced ground beef, caramelized onions, toasted pine nuts, and pomegranate molasses. Perfectly seasoned with Lebanese Seven Spice and dried mint, these torpedo-shaped delights offer a delightful combination of textures and rich savory-sweet flavors.

Ingredients

Filling (Hashweh)

  • 500g ground beef (20% fat)
  • 2 large yellow onions, finely diced
  • 50g pine nuts, toasted
  • 1 tbsp Lebanese Seven Spice
  • 1 tbsp pomegranate molasses
  • 1 tsp salt

Kibbeh Shell Dough

  • 500g extra fine bulgur (No. 1)
  • 500g lean ground beef (95% lean)
  • 1 small onion, grated and drained
  • 1 tsp dried mint
  • 1 tbsp Lebanese Seven Spice
  • 1.5 tsp salt
  • 0.5 cup ice water

Frying

  • 1 liter vegetable oil for deep frying

Instructions

  1. Prepare the Filling: Brown 500g of 20% fat ground beef in a skillet over medium heat. Add the finely diced yellow onions and sauté until they are caramelized, developing deep flavor. Stir in toasted pine nuts, 1 tbsp Lebanese Seven Spice, 1 tsp salt, and 1 tbsp pomegranate molasses. Mix well and set aside to cool completely before using.
  2. Hydrate the Bulgur: Rinse the extra fine bulgur using a fine mesh strainer under cold water briefly, but do not soak it. Let the bulgur rest for 15 minutes to hydrate using only the residual moisture present in the grains.
  3. Make the Kibbeh Shell Dough: In a food processor, combine 500g lean ground beef (95% lean), grated and drained small onion, 1 tsp dried mint, 1 tbsp Lebanese Seven Spice, and 1.5 tsp salt. Pulse while gradually adding 0.5 cup ice water to create a smooth, cold meat emulsion that will bind well.
  4. Combine Dough and Bulgur: Transfer the meat emulsion to a large bowl and add the hydrated bulgur. Knead the mixture thoroughly with your hands until it forms a pliable, smooth dough suitable for shaping.
  5. Shape the Kibbeh: Take a golf ball-sized portion of the dough and dampen your hands with cold water. Hollow out the center carefully to create a very thin shell. Fill the hollow with a spoonful of the prepared meat filling, then pinch the ends closed and shape it into a torpedo or football shape. Repeat with remaining dough and filling.
  6. Chill the Kibbeh: Place the shaped kibbeh on a tray and chill in the refrigerator for 30 minutes. This thermal shock helps ensure a crispy exterior during frying.
  7. Deep Fry Kibbeh: Heat vegetable oil in a deep fryer or a large pot to 360°F (180°C). Fry the kibbeh in batches for 5-7 minutes until they turn a deep mahogany color and are crispy on the outside. Remove and drain on a wire rack to keep them crisp.

Notes

  • Use extra fine bulgur (No. 1) for the best texture in the kibbeh shell.
  • Keep your hands damp with cold water when shaping kibbeh shells to prevent sticking.
  • Do not soak the bulgur in water; rinsing and resting is enough for hydration.
  • The pomegranate molasses adds a subtle tangy sweetness to the filling; you can adjust to taste.
  • Drain grated onion thoroughly to avoid excess moisture in the dough.
  • Ensure oil is at correct temperature before frying to achieve crispy texture without absorbing excess oil.

Find it online: https://hotsavors.com/vegetarian-lentil-soup-recipe/