Servings: 4-5

 

Kibbet raheb is usually a two part dish.  First part is a watery soup with kibbe balls and the second part is a kibbe dough and stuffing, baked in the oven. You will find out how to make both in this recipe. In my version of the recipe, I have tweaked a few things here and there, which I have found add more flavor to this traditional Lebanese recipe.

 

Ingredients:

 

For kibbe dough:

 

• 1 1/2 cups fine burghul washed and dried

• 6 large potatoes boiled and mashed

• 2 lemons squeezed

• A handful of basil leaves

• A handful of mint leaves

• 1 whole bunch coriander leaves

• 4 garlic cloves

• 2 medium onions roughly chopped

• 1 tsp cumin

• 1 tsp paprika

• 1/4 tsp chili powder

• 1/2 tsp cinnamon

• 1/2 tsp pimento

• 1/4 tsp nutmeg

• 1/4 tsp black pepper

• 3 tbsp sesame seeds

• Olive oil

 

For kibbe stuffing:

 

• 4 onions cut into thin half-moon slices

• 1 1/2 cups walnuts roughly chopped

• 1 cup raisins

• 1 cup boiled chickpeas (optional)

• 1 tsp paprika

• 1/2 tsp salt

• 1/2 tsp cumin

• 1/2 tsp dried mint

• 1/2 tsp pimento

• 1/4 tsp cumin

• 3-4 tbsp pomegranate molasses

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For kibbe soup:

 

• 2 lemon

• 5 garlic cloves mashed

• 1 tsp salt

• 1 1/2 cups fine burghul washed and dried

• 1/2 cup flour

• 5-6 cups of water

 

Instructions for kibbe in the oven:

 

1. Add all the herbs, garlic, onions and spices in a food processor and blend together until it forms a paste.

2. Mix the mashed potatoes with 1 1/2 cups burghul, lemon juice, and the paste from the blender to form the kibbe dough.

3. Mix all the ingredients of the kibbe stuffing together.

4. Brush the base of a 35cm by 25cm oven dish with some olive oil.

5. Spread the base of the oven dish with a thin layer of the kibbe dough evenly with your hands.

6. Add the kibbe stuffing and spread it out evenly.

7. Add another layer of the kibbe dough on top of the stuffing by flattening out small portions in the palm of your hand until a top layer is formed.

8. Spread the sesame seeds evenly on top of the kibbe.

9. Brush the top with some olive oil.

10. Cut the kibbe with a sharp knife creating small triangles.

11. Place in the oven for 40-50 minutes at 220 degrees until the top is brown.

 

Instructions for kibbe soup:

 

1. Place 4 cups of water in a deep pot and heat on the stove top until the water starts boiling.

2. Mix 1 1/2 cups burghul with the flour and 1/2 tsp salt and add a little water until you have a dough like consistency.

3. Form small balls with the kibbe dough by rolling them between your hands, the smaller the better. Place the kibbe balls in a large plate that is covered with a little bit of flour so the balls do not stick together.

4. When done, drop the kibbe balls into the boiling water.

5. Mix the squeezed lemon, the 5 mashed garlic cloves and the remaining salt together, then add them to the kibbe ball soup.

6. Let the kibbe balls boil for 30 minutes before serving.

7. Serve the kibbe soup and kibbe dough together and hot.