Reminiscing on warmer afternoons in my backyard, under the warak enab vine...
Reminiscing on warmer afternoons in my backyard, under the warak enab vine where I'd roll a combination of bulghur, flour, onion, mint and parsley into circular dumplings to make #KibbetElRaheb , a cherished recipe of Oummi.
I grew up living off what was a mostly a vegetarian diet. Fruit trees and vegetable gardens, fresh eggs, cows milk and goats yogurt nourished my family and I in our small village in North Lebanon. The lemon and garlic in this simple vegan soup is a healthy remedy and makes this soup deliciously medicinal.
Below I share my recipe for this nourishing, moorish soup. 🍇 Kibbet El Raheb كبة الراهب 🍇
Serves: 8 🍇Ingredients for the Dough:
3 cups flour
1 cup fine cracked wheat, washed and drained
2 medium sized onions, finely chopped
1 large tablespoon of finely chopped green mint
1 large tablespoon of finely chopped green parsley
1 large tablespoon of salt, or to taste
½ teaspoon mixed spices
100ml cold water 🍇Method:
1. Combine all the above ingredients in a bowl, slowly adding the water until it forms a dough like consistency
2. Keeping your hands wet, form the dumplings in the palm of your hands the size of half a teaspoon, rolling them into circular shapes
3. Place rolled dumplings on a flat tray and leave aside 🍇Ingredients for Broth:
3.5 litres cold water
300 grams washed and drained lentils
20 grams salt, or to taste
100 ml olive oil
6 medium garlic cloves, crushed
3 Lemons, juiced or to taste 🍇Method
1. Pour the lentils and water in a large saucepan and bring to boil
2. Add the dumplings and let cook for 10 minutes on low heat
3. Add the crushed garlic, salt, lemon juice and olive oil to the saucepan and let them boil for a further 20 minutes on low heat
4. Serve either hot or cool. This dish will last in the fridge up to five days.
I hope that if you choose to make this, it fills you with health and love انشالله 🌿
by sahtein_lebanesefeasts / Instagram