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Kibbet Raheb: Lentil chard lemony soup with herb-burghul dumplings


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Kibbet Raheb: Lentil chard lemony soup with herb-burghul dumplings

Serves 5 as Main Dishor 10 as Soup.

This is the soup recipe as best I could remember, please keep in mind that most of these amounts are approximate (especially the dumplings). So use your cooking-sense and sorry for any inconvenience.

This is normally served cold or at room temperature, and is better the next day.


  • c fine bulgur
  • 1 c cup flour
  • c cup onion finely chopped
  • 1 T chopped mint
  • 1/4 c chopped parsley


  • 1 c diced onions
  • 1 T crushed Coriander seeds
  • 1/3 c Brown lentils
  • 1/3 c Fresh Lemon Juice (or to taste but this is supposed to be lemony)
  • 10 large cloves of garlic chopped (or more if you like)
  • 1/2 c chopped cilantro

Make dumplings:

Put Burghul in a bowl and add enough water to barely cover. Let soak for thirty minutes

Meantime sauté the onion till translucent in some olive oil. Let cool. Add the flour, onions, herbs to the burghul and mix. Add more water or flour to the mixture if needed. You need a soft dough like mixture. Season with salt and pepper.

Form the dumplings into small marble size pieces, put them on a large baking sheet and refrigerate until ready to use. You need about 24 dumplings.

For the soup:

In a large heavy pot saute the onions in 2-3 Tbsp of olive oil till soft and translucent. Do not let it brown. Add the crushed Coriander and cook for one more minute stirring constantly. Add the lentils and half of the chopped garlic and cook for a couple more minutes so that everything is mixed up properly. Add the chopped chard and mix it in then cover everything with about 3 inches of water. Bring to a boil, season with Salt and pepper and let simmer till the lentils are almost done. Add the dumplings and continue cooking till the dumplings are cooked through, about 30 more minutes (they will almost double in size and have no raw flour taste when done). Add more water if the soup is too thick and chunky.

Saute the rest of the garlic in 1 Table spoon of olive oil till soft, add the cilantro and cook for another minute. Then add this mixture to the soup. Correct the soup’s seasoning and serve.

Keywords: Soup, Vegetarian, Main Dish, Middle Eastern, Intermediate, Beans

( RG835 )

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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