The "trick" in this Syrian-Lebanese vegetable soup is that there's no meat in the kibbeh "meatballs". The idea that a vegetarian dish is a deception (vegetarian dolmas are known as yalanji, the Turkish word for "counterfeit") goes back at least 1,200 years in the near east.
- This recipe is for 6 servings
- 1 cup bulgur, fine grade, soaked ½ hour in enough water to cover
- ¼ cup flour
- 3 tbsp salt
- ¼ tbsp cinnamon
- 1 cup thinly sliced green onions
- ¼ cup finely chopped mint
- ¼ cup finely chopped parsley
- 9 cup chicken stock
- 1 cup lentils
- juice of 3 lemon
- 4 garlic cloves, crushed
- ½ cup olive oil
- 1 lemon
- In bowl, mix bulgur, flour, ½ tablespoon salt, cinnamon, green onions, mint and parsley.
- Add enough water to make thick dough.
- Rolls into 24 very firmly packed balls the size of large marbles.
- Set aside to dry.
- Put 9 cups chicken stock in pot, add lentils and bring to boil 10 minutes.
- Add 2 ½ tablespoons, reduce heat and simmer until lentils are tender, 20 – 25 minutes.
- Add bulgur balls and boil 5 minutes.
- Add lemon juice, garlic and oil.
- Simmer until balls are done, 10 minutes.
- Garnish with thin lemon slices.