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


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



Red lentil soup – Shorbit adas

Enjoy your red lentil soup with a dash of lemon juice and oven-toasted pita bread

Lentils in general are a great source of protein. They are rich in fibers and micro-nutrients and low in calories. Red lentils are hulled lentils split in half; they cook relatively faster. Red lentils are the main ingredient of Shorbit el adas, a soup commonly prepared in Lebanon and other Arab countries where it is usually prepared during Ramadan for Iftar. All in all, red lentil soup makes a perfect nutritious meal, especially on cold winter days.

Total servings: 6-8


¾ cup yellow onion, chopped

¾ cup carrots, cubed

½ cup potato, diced

1 garlic clove, finely minced

1½ cups orange lentils

3 tbsp. rice

½ tsp ground cumin

½ tsp salt

¼ tsp ground turmeric

¼ tsp white or black pepper

2 tbsp. extra virgin olive oil

8 cups water

3 tbsp. lemon juice

Preparation Steps:

  1. Rinse lentils and rice in cold water
  2. In a cooking pot, heat extra virgin olive oil and saute the onion and garlic. Season with the cumin, turmeric, pepper and salt
  3. When the onion turns soft, add the water and vegetables (potato and carrot) and bring to a boil
  4. Stir in the lentils and rice and  bring to a boil one more time
  5. Reduce the fire and let simmer with the lid on for 30 mns on until the lentils are well done
  6. When the lentils are tender enough, remove from fire, add the lemon juice and serve hot with oven-toasted pita bread on the side

Lentil and chard soup – Adas bi hamoud

Adas bi Hamoud soup. Photo©BeirutRestaurants

Adas bi hamoud is a soup commonly prepared in all Lebanese regions. Its main ingredients, as its name suggests are lentils, chard and lemon juice. Chards being usually harvested during winter, this soup makes a good source of energy during cold winter days.  Adas bi hamoud is a consistent soup that fulfills your stomach and boosts your immunity by its high content in vitamin C which also enhances the absorption of iron that is provided by the lentils.

Swiss chard, one of the main ingredients of Adas bi Hamoud. Photo©

Total servings: 8


1 cup of brown lentils, rinsed with water
4 cups of Swiss Chard stems and leaves, cleaned and chopped
4 medium potatoes, cubed
7 garlic cloves, minced
1 large onion, chopped
¼  cup of extra virgin olive oil
1 cup of lemon juice
1 tsp of coriander leaves, chopped
salt, cinnamon and pepper to taste
Preparation Steps:

  1. In a large pot, cover lentil with water and bring to boil over medium heat
  2. Meanwhile in a separate pan, stir fry the onions in the olive oil until golden
  3. When the lentils start boiling, add the potatoes, swish chard, garlic, lemon juice and fried onions
  4. Pour in enough water so that the mixture is well covered and leave on medium heat until the lentils and potatoes are tender
  5. Add the salt, lemon juice and spices according to taste
  6. Stir in the coriander before removing from fire

Serve hot with roasted pita bread loafs.

Learn more about Swiss chard on the Only Foods site:


Fennel Tabbouleh

Fresh fennel tabbouleh
Fresh fennel tabbouleh. Photo ©Toni El Khawand

Fennel tabbouleh also called lentil tabbouleh is exclusively prepared in the villages of Saidoun and Hidab Rimat and in the Caza of Jezzine, South Lebanon. This original version of tabbouleh does not contain parsley at all, and contains much less tomato than the traditional Lebanese tabbouleh. As its name suggests, this tabbouleh is prepared with fennel instead of parlsey, and yellow lentil. Lentil or fennel tabbouleh has a refreshing taste thanks to the essential oils contained in the leaves of fennel (including anethol). It is basically prepared in March, April and May when fennel is available and its leaves are tender.  It is worth to mention that the mixture of this recipe is also used to stuff grape leaves.

This recipe was shared by Toni El Khawand from Saidoun, South of Lebanon.

Servings: 4

Preparation time: 30 mns


1 bunch of fennel, finely chopped

1 glass of yellow lentil, soaked overnight

½ cup of fine bulgur

1 cup of fresh mint, roughly chopped

2 green onions, thinly sliced

Juice of 2 lemons

¼ cup of extra virgin olive oil

Salt and freshly ground black pepper

Fennel tabbouleh
It’s all about fresh ingredients! Photo ©Toni El Khawand

Preparation steps:

  1. In a bowl, add in following order the bulgur, lentils, onions and pepper
  2. Add the fresh mint and fennel
  3. Prepare the sauce in a separate bowl: mix the lemon juice, oil and salt
  4. Add the sauce to the salad and mix well
  5. Serve directly