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

Name: Monks' soup - Kibet El Rahib (شوربة كبّة الراهب)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 cups fine bulgur.; - 1.5 cups of flour.; - 1 medium-sized onions, finely grated.; - 1 tsp dried mint.; - 1/2 tsp ground cumin.; - 1/2 tsp ground cinnamon.; - 1/2 tsp salt or to taste.; 2 liters of water.; - 1 cup of red lentils, sorted & rinsed.; - 1/2 cup fresh mint leaves, chopped.; - 5 cloves of garlic, crushed.; - 4 tbsp freshly squeezed lemon juice.; - 1/4 cup of Olive oil.; - 1 tsp Salt, or to taste.; 2 tbsp fresh parsley, roughly chopped.; - 1 tbsp fresh chives, finely chopped.

6 steps

Prep:20minCook:15min

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.

Updated at: Thu, 17 Aug 2023 13:24:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories423.3 kcal (21%)

Total Fat8.4 g (12%)

Carbs75.5 g (29%)

Sugars1.5 g (2%)

Protein15.2 g (30%)

Sodium449.3 mg (22%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

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.