Monk's Kibbeh(Kibbet el Raaheb)
Monk’s recipe is one of the most traditional recipes in Lebanon , specially in the countrysides. In these countrysides, Bulgar is a very essential ingredient in every house’s hoard as it is cooked frequently in the cold days of winter while the family gathers around the Gasoline heater,
This was the recipe of the month in Arabic flavor ,and that is my entry :) It tasted really amazing! my whole family loved it . Would like to thank the beautiful lady Norma AL ali (host of the month) for sharing her authentic dish with us :)
Kibbet El Rahib (Monk’s Kibbeh/Soup) الوصفة باللغة العربية اضغط هنا Ingredients: The kibbeh dough: – 3 cups fine bulgur – 1 onion – 2 cups flour – salt, cinnamon, cumin and black pepper To cook the kibbeh balls: – 2 liters water – minced garlic – dried mint – 1 tbls corn starch – 2 tbls pomegranate molasses – 1/4 cup olive oil The kibbeh filling: – 1/2 kilo onion – 2 tbls summaq – salt – 1/4 cup roughly chopped walnuts – 1/4 cup olive oil to brush the surface of the baked kibbeh Preparation: – Rinse bulgur, squeeze out excess water, and place in a bowl and set aside for 1 hour to become soft. – Rub the soft bulgar between the palms of your hands and add 1/4 cup of water gradually during the process. – Mince the wet bulgur using a meat grinder along with the onion, salt and spices. – Knead mixture in a bowl into a pliable paste and gradually add the flour. Spray a little bit of water as needed. Dough should be sticky. Test it by rolling a small ball, it should hold up together and not fall apart. – Divide the dough into 3 quarters. – 1 quarter to form dough balls (dumplings) in the size of pingpong ball and indent with your fingertip to make a slightly hollow cavity in each ball. – Boil water, drop the kibbeh dumplings in it to boil on low heat for 10 minutes only. Add the crushed garlic, 2 tbls pomegranate molasses, 1/4 cup olive oil, salt, 1/2 tsp of dried mint, 1 tbls corn starch dissolved in some water to thicken the sauce. Let it cook for another 5 minutes then turn off heat. To prepare the Rahib Baked Kibbeh: Filling: slice on ions and stir fry in olive oil. Add 2 tbls summaq, 1/4 cup roughly chopped walnuts and a sprinkle of chili and salt. – Cut the dough in half, half for the bottom and a half for the top. – Brush your baking tray or dish with some olive oil and spread/flatten over it half of the dough. Distribute your filling evenly over it. Cover it with the remaining dough and spread evenly. Cut into any shape you desire for presentation. Brush the surface with 1/4 cup olive oil. Bake in a preheated oven for 1 hour till it turns golden brown. Bon Appétit #Arabic_flavour #kibbet_alrahib ##lebanon
