Community recipe
Lebanese-Inspired Red Lentil Bulgur Kibbeh with Lemon Herb Salad
Crisp-edged, pan-seared red lentil and bulgur patties seasoned with warm spices, served with a bright parsley, cucumber, and lemon salad. This meatless take on kibbeh is hearty enough for dinner and comes together in one skillet.
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cup red lentil, rinsed
- 3 cup waters
- 1 cup fine bulgur wheat
- 3 garlic cloves, finely grated
- 1 small yellow onion, finely chopped
- 1 english cucumber, finely diced
- 2 cup parsley, leaves and tender stems finely chopped
- 2 tbsp lemon juices, freshly squeezed
- 1 tbsp extra-virgin olive oil
- 0.25 tsp kosher salt
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground allspice
- 0.5 tsp aleppo pepper
- 1 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp extra-virgin olive oil
Make it
Instructions
- 01
Cook the lentils and bulgur
Rinse 1 cup red lentils, then combine them with 3 cups water in a medium saucepan. Bring to a boil, reduce to a steady simmer, and cook until the lentils are very soft and most of the water is absorbed, stirring occasionally. Stir in 1 cup fine bulgur wheat, cover, remove from the heat, and let stand until tender and cohesive.
- 02
Prepare the aromatics and salad
While the lentil mixture rests, finely grate 3 garlic cloves and finely chop 1 small yellow onion. In a salad bowl, combine 1 English cucumber, 2 cups parsley, 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil, and 1/4 tsp kosher salt. Toss and set aside for the flavors to mingle.
- 03
Season and shape the kibbeh
Fluff the warm lentil-bulgur mixture, then mix in the garlic, onion, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground allspice, 1/2 tsp Aleppo pepper, 1 tsp kosher salt, and 1/4 tsp black pepper until evenly seasoned. Rest until cool enough to handle, then shape into 12 compact oval patties, dampening your hands as needed.
- 04
Pan-sear and serve
Heat 2 tbsp extra-virgin olive oil in a large nonstick skillet over medium heat. Sear the patties in batches until deeply browned and crisp on both sides; add more oil only if the skillet becomes dry. Serve the hot kibbeh alongside the lemon herb salad.
