Levantine · Lunch, Dinner
Kibbet raheb (lentil and bulgur kibbeh)
Meatless lentil and bulgur patties spiced with cumin, pan-fried until crisp.
- Calories
- 628 kcal
- Protein
- 25 g
- Carbs
- 94 g
- Fat
- 17 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: tree_nut, gluten.
Ingredients
- 60 g Bulgur wheat
- 60 g Red lentils (masoor dal)
- ¾ onion Onion
- ¾ tsp Ground cumin
- 1 tsp Ground coriander
- ¾ tsp Chilli flakes
- ½ tbsp Olive oil
- 10 g Walnuts
- ¼ tsp Salt
Method
- Simmer the lentils in water for 12 minutes until soft, then stir in the bulgur off the heat and let it soak and soften for 15 minutes.
- Cook half the onion in half the oil for 8 minutes until deep golden; mix into the lentil-bulgur along with the spices and walnuts.
- Shape into small patties.
- Pan-fry in the remaining oil for 3-4 minutes per side until crisp and golden.
More Levantine recipes
- Labneh with za'atar and olive oil325 kcal · 8 g protein
- Lamb kofta with tahini sauce625 kcal · 31 g protein
- Tofu with avocado and tahini585 kcal · 29 g protein
- Chia and tahini pot261 kcal · 7 g protein
- Cucumber with tahini dip215 kcal · 6 g protein
- Courgette and tofu tahini bake479 kcal · 28 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein