Levantine Kibbeh with Lentil and Bulgur Filling

Ingredients

• 1/2 cup cup fine bulgur wheat
• 1 cup cup cooked brown lentils
• 1 small, finely diced onion
• 3 tablespoons tablespoons pine nuts
• 1 teaspoon teaspoon ground cumin
• 1/2 teaspoon teaspoon ground allspice
• 1/4 cup cup tahini
• 2 tablespoons tablespoons lemon juice
• 2 cloves, minced garlic
• 2 tablespoons, chopped fresh parsley(optional)
• 3 tablespoons tablespoons olive oil
• 1 teaspoon teaspoon salt
• 1/2 cup cup vegetable broth

Instructions

1. 1

   Rinse the bulgur and soak it in 1 cup of warm water for 30 minutes until softened, then drain thoroughly and squeeze out excess moisture.

2. 2

   Meanwhile, cook the lentils if not already cooked (about 20 minutes simmering), and drain well.

3. 3

   Heat 1 tablespoon olive oil in a skillet and sauté the diced onion for 5-7 minutes until golden. Stir in half the cumin, allspice, lentils, and pine nuts; season with half the salt and cook 3 more minutes. Let cool slightly.

4. 4

   Mix the drained bulgur with the remaining cumin and salt, kneading for 5 minutes until it forms a pliable dough-like paste.

5. 5

   With wet hands, form the bulgur paste into 8 flat discs. Place a spoonful of the lentil filling in the center of each, seal the edges, and shape into oval kibbeh. Chill for 15 minutes to firm up.

6. 6

   Pan-fry the kibbeh in the remaining olive oil over medium heat for 8-10 minutes, turning carefully, until browned on all sides.

7. 7

   While frying, whisk the tahini with lemon juice, garlic, and vegetable broth in a saucepan. Simmer gently over low heat for 5-8 minutes, stirring, until slightly thickened.

8. 8

   Add the fried kibbeh to the tahini sauce and simmer covered for 10 minutes so the flavors meld. Garnish with parsley and serve warm.