Recipe - Trick Kibbeh

1 cup Bulgur; fine grade, soaked
One half hour in enough water to
cover
One fourth cup Flour
3 tablespoon Salt
One fourth teaspoon Cinnamon
1 cup Thinly cut or sliced up green onions
One fourth cup Finely chopped mint
One fourth cup Finely chopped parsley
9 cup Chicken stock
1 cup Lentils
2 Lemons; juice of
4 Cloves garlic; crushed
One half cup Olive oil
1 Lemon

Date: Tue, 23 Apr 1996 20:16:45 7

From: arlenes@holly.ColoState.EDU
The "trick" in this SyrianLebanese vegetable soup is that there's no meat
in the kibbeh "meatballs." The idea that a vegetarian dish is a deception
(vegetarian dolmas are known as yalanji, the Turkish word for
"counterfeit") goes back at least 1,200 years in the Near East.

In bowl, mix bulgur, flour, One half tablespoon salt, cinnamon, green onions,
mint and parsley. Add enough water to make thick dough. Rolls into 24 very
firmly packed balls the size of large marbles. Set aside to dry.

Put 9 cups chicken stock in pot, add lentils and bring to boil 10 minutes.
Add 2 One half tablespoons, reduce heat and simmer until lentils are tender,
2025 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.

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