Levantine cuisine · Vegetable Dishes

Kibbet Adas

Red lentils and fine bulgur kneaded into a mass, served with caramelized onions and lemon.

Ingredients · for 4 servings

• 250 g red lentils
• 200 g fine bulgur
• 3 onions
• 80 ml olive oil
• 1 tsp cumin
• 1 tsp allspice
• 1/2 bunch flat-leaf parsley
• 4 spring onions
• 2 lemons
• Salt, pepper

Instructions

1. Wash the red lentils and cook uncovered with 700 ml water for 15–18 min. until they fall apart and the mixture is thick like porridge.
2. Stir the bulgur into the hot lentil mixture, take the pot off the heat, cover and let it swell for 15 min.
3. Cut two onions into fine half-rings and fry in 5 tbsp olive oil over medium heat for 12–15 min. until dark golden brown and sweet; set half aside for the topping.
4. Finely dice the third onion and knead it raw with the fried onions, cumin, allspice, salt and pepper into the lukewarm mixture until smooth and moldable.
5. Smooth the mixture onto a platter or shape into oblong quenelles with a wet hand, leaving the finger marks visible.
6. Top with the reserved fried onions, the remaining olive oil, chopped parsley and spring onion rings, and serve lukewarm with lemon wedges.