Lentil and Bulgur Kibbeh with Mint and Sumac

Ingredients

• red lentils200g
• fine bulgur150g
• onion1 large, finely chopped
• garlic cloves3, minced
• fresh mint leaves30g, finely chopped
• fresh parsley20g, finely chopped
• ground cumin2 tsp
• ground sumac1 tbsp
• salt1 tsp
• black pepper½ tsp
• olive oil3 tbsp, plus more for frying
• all-purpose flour2 tbsp
• lemon juice2 tbsp
• water500ml

Directions

1. 1

   Rinse the red lentils and place them in a saucepan with 500ml water. Bring to a boil, then reduce heat and simmer, partially covered, for 10-12 minutes until soft but not mushy. Drain any excess liquid and let cool slightly.

2. 2

   Place the fine bulgur in a bowl and pour 200ml boiling water over it. Cover with a plate and let sit for 15 minutes until the grains are tender and have absorbed the water. Fluff with a fork.

3. 3

   In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and cook, stirring, until golden and soft, about 8 minutes. Stir in the minced garlic, cumin, sumac, salt, and pepper, and cook for 1 minute until fragrant.

4. 4

   In a mixing bowl, combine the cooked lentils, soaked bulgur, and the onion-spice mixture. Add the finely chopped mint, parsley, lemon juice, and flour. Mix well with your hands until the mixture holds together. Taste and adjust seasoning — it should be bright and savory.

5. 5

   Shape the mixture into 12 oval patties (like traditional kibbeh), about 2cm thick. If the mixture is too sticky, wet your hands slightly. Heat a thin layer of olive oil in a non-stick skillet over medium-high heat. Fry the patties in batches, turning once, until both sides are deep golden and crisp, about 4 minutes per side. Drain on paper towels.

6. 6

   Serve warm with a dollop of yogurt, a sprinkle of sumac, and fresh mint leaves. Alternatively, stuff into pita bread with shredded lettuce, tomatoes, and a drizzle of tahini sauce.