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Tuesday 23 May 2017
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Lentil and fennel kebbeh (kebbit aadas b shoumar)

Fennel kebbeh ready to be cooked

This recipe from the northern village of Endket (Akkar) is a vegetarian type of kebbeh usually prepared during lent season. Lentil and fennel kebbeh can be fried or boiled in salty water. The boiled kebbeh is either served with oil and garlic sauce or with fried julienne onions.

Serving: 4

Caloric content: 250 calories / serving

Ingredients: 

For the dough:

½ cup of fine bulgur, soaked in water for 30mns

1 cup of flour

1 medium onion, shredded

½ tsp of salt

½ tsp of pepper

¼ tsp of hot pepper (optional)

1 tsp of orange zest

½ tsp of dried marjoram

For the filling:

1 medium onion, chopped in julienne and fried

½ cup of small red lentil, cooked

1 cup of fennel, chopped

salt and pepper to taste

Preparation method:

  1. Combine all the kebbeh ingredients to obtain dough. Add a little bit of water to avoid stickiness
  2. In a skillet, add the filling ingredients and cook on medium fire for a couple of minutes
  3. Form small dough balls to make the kebbeh
  4. Hold the kebbeh in one hand and with the index of the other hand, make a whole in it while turning the kebbeh and pressing it against the palm of your hand to widen it. Make sure your hands are wet so that the kebbeh doesn’t stick
  5. With a spoon, stuff the kebbeh with the lentil and fennel mixture
  6. Close the kebbeh and cook for 2 minutes in boiling water to which 1 tbsp. of salt was added
  7. Make sure not to boil for long to avoid breaking of the kebbeh
  8. Serve the kebbeh with a sauce of garlic and olive oil.
  9. You can deep fry the kebbeh in vegetable oil if you like it crispy

 




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