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Kibbet Rahib a Delicious Lebanese Vegan Stew
In previous posts we’ve featured a couple of Kibbeh 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.”
How to Cook Lebanese Vegan Stew (Kibbet Raaheb)
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.
Boost the Flavor of Kibbet Rahib
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!
FAQs
What is vegetarian kibbeh made of?
A potato and bulgur based vegetarian kibbeh made with walnuts, onion, and sultanas topped with an aromatic shrub of walnuts, bulgur, and bulgur.
How many types of kibbeh are there?
People claim 17 types of Kibbeh in northern Syria.
Lebanese Vegan Kibbeh Stew – Monk’s Stew – Kibbet Rahib
Ingredients
- Dough Ingredients:
- Stew Ingredients:
Instructions
Optional step: soak the beans with water overnight to help soften them.
Heat the beans on medium heat in water. Let boil for 3-4 minutes, then take off stove and discard water.
Put the beans back in the pot with 8 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.
While the beans are cooking, soak the bulgur 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. The dough needs to be on the tougher side so don't add too much water.
Moisten your hand palms with water, take a tiny chunk of dough and roll into a small ball the size of a large chickpea between the palms of your hands. Lay the dough balls on a flour dusted tray.
After the beans have simmered for their 50-60 minutes, 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. Add to the cooking pot.
Add freshly squeezed lemon juice to the pot.
Stir the pot gently, cover and let simmer for another 20-30 minutes until the dough cooks.
Serve hot as a stew.
