🥙 Middle Eastern

Lentils Kibbeh

Name: Lentils Kibbeh
Prep time: 18 min
Cook time: 18 min
Total time: 36 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 Onion; for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp Ground Cumin; 250 g Lentils; 150 g Breadcrumbs; 150 g Bulgur; 1/2 tsp Ground Cinnamon

🥙 Middle Eastern

Levantine kibbeh — bulgur shells stuffed with lentils, fried to a deep golden shell. Ready in 36 minutes including prep.

Prep 18 min Cook 18 min Serves 4 Easy

Ingredients

Onion1
Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Ground Cumin1 tsp
Lentils250 g
Breadcrumbs150 g
Bulgur150 g
Ground Cinnamon1/2 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Pat the lentils dry and season with the ground cumin and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the lentils in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with mint leaves scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Open Kibbeh Recipe Demo - Lentil & Lamb Options - Yotam Ottolenghi - Meatless Monday Recipe · on YouTube