Monks' soup - Kibet El Rahib (شوربة كبّة الراهب)

Kibet El Rahib is another kind of Lebanese vegan kibbeh from the countryside of Lebanon that is prepared into a soup or (stew). This hearty, healthy, and vegan soup is mostly prepared during the season of Lent, and is usually cooked on Good Friday (the Friday just before Easter) as a tradition.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the kibbeh dough; Rinse bulgur, squeeze out excess water, and place in a mixing bowl and set for 10 minutes.

Step 2

Rub the fine bulgur wheat between the palms of your hands and gradually add 1/4 cup of water as you process, add the onions, dried mint, salt, spices and mix well, knead it in to a pliable paste and gradually add the flour, spray a little bit of water as needed. (Dough should be sticky), test it by rolling a small ball, it should hold up together.

Step 3

Shape the dough balls in the size of pingpong ball and press in the middle with your fingertip to make a slightly hollow cavity in each ball.

Step 4

Putting the Stew together; In a pot, boil the water and add the lentils, and 1 tbsp mint leaves, Bring to a simmer, then simmer on low for 20 minutes partially covered.

Step 5

Now drop gently the kibbeh balls one by one, crush the garlic with a pinch of salt in a mortar, add the olive oil mix well and stir it into the pot, add in the lemon juice and boil over low heat for only 10 minutes.

Step 6

To finish it up, add the balance chopped mint leaves and let it cook for another 5 minutes, then turn off the heat, adjust the seasoning, pour it in a serving bowl and garnish with any of the mentioned garnishing ingredients, Serve it with Lebanese pita bread.