Aromatic lentil kibbeh nayeh

 
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I mentioned before that I aim to cover as many varieties possible of kibbeh making on my blog.

This lentil kibbeh Nayeh (where Nayeh means raw) is a vegan spin of the traditional raw meat kibbeh Nayeh. This dish along with my pumpkin kibbeh and vegan kibbeh is the perfect dish for vegetarians, vegans and the Christians who abstain from eating meat and dairy products during Lent.

Lentils dishes are a healthy option at the table because it has Low glycaemic index GI which means it helps maintain and steady blood sugar level, and it is rich in fibre, therefore, helps lower cholesterol, not to mention that it supports the digestive system by preventing constipation. It is high in protein, folate, phosphorus, magnesium, iron, zinc, potassium, B1 and B6. The saying "small but mighty" surely applies to this tiny holy grain.

With Ramadan approaching it makes a nutritious accompaniment to the iftar spread.

Servings: 1

Yield: 25 balls

Preparation Time: 10 minutes

Start to finish: 40 minutes


Ingredients:

  • 1 cup fine bulgur

  • 1 cup red lentils

  • 3 cups of water

  • 2 1/2 teaspoons cumin powder

  • teaspoon black pepper

  • 1 teaspoon paprika, or berbere

  • Salt

  • 2 teaspoons tomato paste

  • 2 teaspoons chilli paste

  • 1 1/2 teaspoons 7 spice

  • 1/4 cup finely chopped onions

  • 1/4 cup chopped scallions/green onions

  • 1/4 cup chopped parsley

  • 1/4 cup chopped coriander

  • 4 tablespoons olive oil

  • 1/2 tomato deseeded and chopped

Method:

· Place the lentils and water in a pot and boil until the lentils are soft and cooked, leave them aside as the lentils will absorb all the liquid and form a thick like soup.

· Bring back to the boil and puree.

· Pour 2 ½ cups of the hot soup on the bulger and mix then, leave aside, so the bulgur absorbs all the liquid.

· add all the spices, salt, chilli paste and tomato puree and mix.

· Add 4 tablespoons olive oil and mix by hand until the paste feels smooth and silky.

· Once the paste has cooled add onions, green onions, tomato, parsley and coriander, mix and adjust spices and salt to your liking.

· Pour some olive oil in a plate and wet the palm of the hand and fingers with oil then form a golf sized ball then press with the fingers to create a cylinder shape which is the traditional shape.

· Repeat the process wetting the hand in olive oil each time until finished.

· Serve with fresh onions and a tomato onion salad.


Tips:

· You can still make the dish without purring the lentils.

· Store covered in the fridge for 2 days.

· If you would like it stored for longer, fry the onions as appose to adding them raw.

· Healthy lunch box snack for the children.

Per Serving: 55 Calories; 2g Fat (37.1% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.

 
Maha NakliComment