Kebbeh sumakiyeh is a vegetarian type of kebbeh, one of the too many kinds prepared with the simple ingredients of flour, bulgur and salt. What makes this veggie kebbeh special is the sour sauce that accompanies it and which is constituted of cooked lentils and potatoes and sumac which gives it its name.
Preparation time: 2 hours
Total servings: 10
1 kg of fine bulgur
½ kg of flour
1 tsp of salt
5 cups of water
1.5 kg of potatoes, finely chopped
2 medium onions, finely chopped
1 tsp of dried mint
1 tsp of 7 spices
1 Tbsp. of vegetable oil
1 cup of green lentils, rinsed
2 medium potatoes, chopped in cubes
1 Tbsp. of sumac
1 liter of water
- In a large bowl, soak the burgul in 1 cup of water with 1 tsp of salt for about 20 mns, and then add the flour while sieving it over the bowl
- Mix well until you get a dough texture, add water as much as needed until the dough stops sticking on your hands.
- Knead the dough and leave aside to prepare the stuffing
- In a saucepan, fry the chopped onions in the vegetable oil and let simmer on low fire for 10 minutes
- Add the potato, dried mint, salt and 7 spices and stir until well cooked
Make the kebbeh:
- With the kebbeh dough, form balls the size of a golf ball. Hold the ball in one hand and with the index of your other hand make a whole it the ball. Widen the hole by turning the kebbehand pressing its inside walls gently against your palm. Make sure the kebbeh is uniformly thin.
- Moisturize your hands in cold water as you work to avoid the kebbeh from sticking to hour hands and to give it a smooth finish
- Fill the kebbehwith the stuffing and close it. Make an oval shape with 2 pointed ends.
Prepare the sauce
- Cook the lentils in 1 liter of water then add the potatoes and sumac and let boil
Cooking the kebbeh
- Boil the kebbehballs in the sauce
- When the kebbeh floats to the surface, move it to the serving plate
Serving the kebbeh sumakiyeh
The kebbeh balls are served hot in individual plates with the sauce