LABNEH STUFFED LENTIL KIBBEH

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LABNEH STUFFED LENTIL KIBBEH
Level of difficulty: hard Servings: 2 people Prep Time: 1 hour

Ingredients

The Dish

Black Olives from Spain

Yellow lentils (channa dal)

Onion small, chopped

Cumin powder

Mint, chopped

Hung curd/Lebnah

Vegetable oil

Mango chili dressing

Mango, pureed

Chili powder

Coarse salt

Vinegar

Instructions

  • Place the lentils and water in a pot over low heat and simmer for about 30 minutes (cover the pot only partially) until the lentils are thoroughly cooked and there is a bit of cooking water left in the pot. Pour the cooked lentils into a strainer and let it drain over a bowl and cool down at the same time.
  • Combine lentils, chopped onion, and spices to form a dough-like mix. Add bread crumbs if required to bind mixture.
  • Take about 2 tbspn of the lentil dough and form tear drop shaped balls. With your finger make the dough ball hollow from the bottom and insert about 1 tbspn of lebnah in the cavity so as the lebnah is surrounded by an even layer of lentil dough. Seal the stuffed dough ball from the bottom and make the shape of the kibbeh flat from the bottom and conical from top so that it stands.
  • Place the shaped kibbeh side by side on a plate or board and heat up the oil.
  • Deep-fry till golden all over. Drain on a paper towel and serve.
  • In a mixer grinder add all the ingredients of the mango chili dressing, season with salt and make a smooth dressing.
  • Serve the kibbeh along with the mango chili dressing.
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LABNEH STUFFED LENTIL KIBBEH
Level of Difficulty: hard
LABNEH STUFFED LENTIL KIBBEH
Prep Time 1 hour
Servings
2 people
Ingredients
  • THE DISH
  • 10 pcs Spanish black olives, chopped
  • 1 cup Yellow lentils (channa dal)
  • 1 nos Onion small, chopped
  • 1 tspn Cumin powder
  • ½ tspn Mint, chopped
  • 1 cup Hung curd/Lebnah
  • 150 ml Vegetable oil
  • MANGO CHILI DRESSING
  • 2 tbspn Mango, pureed
  • ½ tsp Chili powder
  • Coarse salt
  • 1 tbspn Vinegar
Prep Time 1 hour
Servings
2 people
Ingredients
  • THE DISH
  • 10 pcs Spanish black olives, chopped
  • 1 cup Yellow lentils (channa dal)
  • 1 nos Onion small, chopped
  • 1 tspn Cumin powder
  • ½ tspn Mint, chopped
  • 1 cup Hung curd/Lebnah
  • 150 ml Vegetable oil
  • MANGO CHILI DRESSING
  • 2 tbspn Mango, pureed
  • ½ tsp Chili powder
  • Coarse salt
  • 1 tbspn Vinegar
LABNEH STUFFED LENTIL KIBBEH
Instructions
  1. Place the lentils and water in a pot over low heat and simmer for about 30 minutes (cover the pot only partially) until the lentils are thoroughly cooked and there is a bit of cooking water left in the pot. Pour the cooked lentils into a strainer and let it drain over a bowl and cool down at the same time.
  2. Combine lentils, chopped onion, and spices to form a dough-like mix. Add bread crumbs if required to bind mixture.
  3. Take about 2 tbspn of the lentil dough and form tear drop shaped balls. With your finger make the dough ball hollow from the bottom and insert about 1 tbspn of lebnah in the cavity so as the lebnah is surrounded by an even layer of lentil dough. Seal the stuffed dough ball from the bottom and make the shape of the kibbeh flat from the bottom and conical from top so that it stands.
  4. Place the shaped kibbeh side by side on a plate or board and heat up the oil.
  5. Deep-fry till golden all over. Drain on a paper towel and serve.
  6. In a mixer grinder add all the ingredients of the mango chili dressing, season with salt and make a smooth dressing.
  7. Serve the kibbeh along with the mango chili dressing.
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