LABNEH LENTIL KIBBEH STUFFED WITH OLIVES FROM SPAIN

INGREDIENTS

The Dish

  • 10 pcs (40 g) Black OLIVES FROM SPAIN
  • 1 cup Yellow lentils (channa dal)
  • 1 pcs Onion small, chopped
  • 1 tsp Cumin powder
  • ½ tsp Mint, chopped
  • 1 cup Hung curd/Labneh
  • 150 ml Vegetable oil

Mango Chili Dressing

  • 2 tbsp Mango, pureed
  • 1/2 tsp Chili powder
  • 1 tbsp Vinegar
  • Coarse salt

Preparation time:

20 minutes

Level of difficulty:

Easy

Serves:

2-3 portions

PREPARATION

  1. Place the lentils and water in a pot over low heat and simmer for about 30 min (cover the pot only partially) until the lentils are thoroughly cooked and there is a bit of cooking water left in the pot.
  2. Pour the cooked lentils into a strainer and let it drain over a bowl and cool down at the same time.
  3. Combine lentils, chopped onion, and spices and hand mix to form a dough-like mixture. Add breadcrumbs if required to bind mixture.
  4. Take about 2 tbsp of the lentil dough and shape them into cones.
  5. With your finger form a whole in the bottom, fill it in with about 1 tsp of curd and one black olive.
  6. 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.
  7. Place the shaped kibbeh side by side on a plate or board and heat up the oil.
  8. Deep-fry till golden all over. Drain on a paper towel and serve.
  9. In a mixer grinder add all the ingredients of the mango chili dressing, season with salt and make a smooth dressing.
  10. Serve the kibbeh along with the mango chili dressing.