In previous posts we’ve featured a couple of Kibbe recipe varieties, including grilled kibbe and vegetarian kibbe. Those are the type of dishes that most Lebanese cuisine fans are familiar with. However there exists another type of vegetarian kibbe that is made into a stew, and that is popular mostly in Lebanese villages and is almost never served in restaurants. This stew is cooked on Good Friday in some traditions, however mom gives us the pleasure of having it throughout the year as well. Please meet “Kibbet Raaheb,” which translates to “Monk’s Kibbe.”
Onions, flour, Burghul (cracked wheat) and dried mint powder are kneaded and rolled into small Kibbe balls that are then cooked in a simmering kidney beans stew, with crushed garlic, a bit of olive oil, and a generous amount of freshly squeezed lemon juice. My mouth is watering now.
To boost the flavor feel free to increase the quantity of garlic and lemon juice , and make sure that you only use freshly squeezed lemon juice. We’ve tried it once with juice from concentrate and it wasn’t as good as it could have been. Go fresh!
Summary: This is a vegetarian stew from the traditional Lebanese cuisine.
Kibbet Raaheb Ingredients (5 servings)
- Dough Ingredients:
- 1 cup of all-purpose flour
- 1/2 cup of fine burghul (cracked wheat)
- 1 small onion very finely chopped (very finely minced, important)
- 1 teaspoon of dried mint powder
- A pinch of salt
- Stew Ingredients:
- 2 cups of fasolia (brown/red kidney beans)
- 1 garlic head, crushed
- 1/4 cup of olive oil
- 1/2 cup freshly squeezed lemon juice
- A dash of salt
- Heat the beans on medium heat in 6 cups of water. Let boil for 3-4 minutes, then take off stove and empty the beans in a strainer/filter to discard the water.
- Put the beans back in the pot with 6 cups of fresh warm water and a pinch of salt, and heat again. As soon as they boil, turn the heat to medium low, cover the pot and let simmer for about 50-60 minutes until the beans cook and turn soft (time depends on type of beans). If you use a pressure cooker, it’s even better.
- Meanwhile, soak the Burghul in a cup of water for about 5 minutes, then strain and add to a mixing bowl. Add the flour, dried mint powder and finely minced onions and a dash of salt to the bowl. Mix the ingredients well, then add 1/2 cup of water and knead with hands into a dough. Don’t add too much water so the dough doesn’t turn soft, it needs to be somewhat dry.
- Making the dough rolls: Moisten your hand palms with a few droplets of water (it helps to have a cup of water around). Take a tiny chunk of dough (as in the photo) and roll between the palms of your hands until it turns into a small ball the size of a chickpea (less than 1 cm in diameter or about 1/3 of an inch). Make them small so they cook faster. Place the dough balls on a tray dusted with flour until you’ve processed the entire dough.
- As soon as the beans are cooked, add the dough balls to the pot gently, one by one.
- Crush the garlic and mix with the olive oil and a dash of salt in a blender or using a mortar/pestle (better). Add to the cooking pot.
- Add the lemon juice to the pot. For best flavor, it’s important to use freshly squeezed lemon juice.
- Stir the pot gently, cover and let simmer for another 20-30 minutes until the dough cooks.
- Serve hot.
Preparation time: 40 minute(s)
Cooking time: 1 hour(s) 20 minute(s)
Number of servings (yield): 5
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