Trick Kibbeh

  • 1 cup #1 fine bulgur
  • 9 cups chicken stock
  • 1/4 cup flour
  • 1 cup lentils
  • 3 tbsp. salt
  • juice 3 lemons
  • 1/4 tsp. cinnamon
  • 2 to 4 cloves garlic (crushed)
  • 1 cup thinly sliced green onions
  • 1/2 cup olive oil
  • 1/4 cup finely chopped mint
  • 1 lemon
  • 1/2 cup finely chopped parsley
  1. Soak bulgur in enough water to cover for 30 minutes. In bowl mix bulgur, flour, 1/2 Tbsp. salt, cinnamon, green onions, mint, and parsley. Add enough water to make thick dough. Roll into 24 very firmly packed balls the size of marbles. Set aside to dry. Put chicken stock in pot; add lentils and bring to boil 10 minutes. Add 2 1/2 Tbsp. salt, reduce heat and simmer until lentils are tender–20 to 25 minutes. Add bulgur balls and boil 5 minutes. Add lemon juice, garlic, and oil. Simmer until balls are done–10 minutes. Garnish with thin lemon slices.