Level of Difficulty: hard
Servings Prep Time
2people 1hour
Servings Prep Time
2people 1hour
  • 10pcs Spanish black olives, chopped
  • 1cup Yellow lentils (channa dal)
  • 1nos Onion small, chopped
  • 1tspn Cumin powder
  • ½tspn Mint, chopped
  • 1cup Hung curd/Lebnah
  • 150ml Vegetable oil
  • 2tbspn Mango, pureed
  • ½tsp Chili powder
  • Coarse salt
  • 1tbspn Vinegar
  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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