Red lentil kibbeh
serves
4
Red lentil kibbeh
“This is a vegan version of a famous raw lamb dish called kibbeh nayeh. Lentil kibbeh is very popular in Turkey and Armenia. The great thing with this dish is it can be made days in advance. If you plan on doing this I suggest leaving the lemon juice out and only adding it to the mix before serving," says Simon Zalloua.
Ingredients (9)
- 1 2/3 cups (250g) red lentils
- 1/2 cup (80g) fine burghul
- 1/2 tsp each sumac & chilli powder
- 1 tsp each ground coriander & cumin
- 60g red pepper paste
- 60g tomato paste
- 1/2 cup (125ml) extra virgin olive oil
- 50ml lemon juice
- Pink pickled turnips & pickled baby peppers, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the lentils and 4 cups (1L) water in a large saucepan over medium-high heat and cover with a lid. Bring to the boil, reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes until lentils are cooked (be careful that the lentils don’t catch at the bottom of the saucepan and burn. You want to make sure the lentils are all broken down and nearly to the point of a puree).
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2.Meanwhile, rinse the burghul under cold water for 2-3 minutes, then drain and place in a large bowl. Add the spices, red pepper paste, tomato paste and olive oil. Season to taste and set aside.
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3.Add the seasoned burghul mixture to the cooked lentils and stir well with a wooden spoon or spatula. Place the lid back on the saucepan, remove from the heat and allow the mixture to cool completely.
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4.Once cool, transfer red lentil and burghul mixture to a large bowl with the lemon juice. Season to taste. Serve with pink pickled turnips and pickled baby peppers.
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