Kibbet Rahib is a hearty Lebanese kibbeh soup brimming with handmade mint bulgur dumplings, tender lentils, and a bright lemon-garlic broth. This comforting dish is a true taste of tradition, bringing warmth and flavor to every spoonful.
Lebanese Kibbet Rahib, also known as Monk’s Soup or burghul dumpling soup, always brings back memories of my teyta (grandmother). She would make it for my siblings and me on chilly days, and we’d happily slurp the minty, garlicky, and lemony broth before biting into the little wheat dumplings with just the right amount of chew.
Kibbeh is an ancient Middle Eastern dish with many variations. Traditionally, it’s made with finely ground meat, bulgur wheat, onions, and spices.
Vegan versions use lentils, vegetables, or other legumes. Some of my favorites include:
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
If you enjoy cooking Middle Eastern cuisine, you likely already have the ingredients for Kibbet Rahib in your pantry. I’ve linked in the recipe card below where you can purchase certain items online, but you can also find them at your local Middle Eastern or Mediterranean grocer.
For the dumplings, it’s essential to use fine bulgur wheat, as coarser varieties can result in an uneven texture.
Kibbeh spices can be replaced with Lebanese 7 spices, or all spice.
Janelle’s Tips
Keep your hands slightly wet when shaping the dumplings—this makes it easier to roll them into small marble-sized balls and create the signature dimple in each one.
Storage
Kibbet Rahib stores well in an airtight container in the fridge for up to 5 days. The flavors deepen over time, making leftovers even more delicious. Reheat gently on the stove, adding a splash of water if needed.
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Recipe
Kibbet Rahib
Ingredients
Dumplings
- ¾ cup Fine bulgur
- ¾ cup Warm water
- ½ cup Plain flour plus more for dusting
- 1 teaspoon Kibbeh spice see notes for substitutions
- ½ teaspoon Ground mint
- ½ small Onion about 40g
- 1 teaspoon Salt
- ¼ teaspoon Chili flakes
Soup
- 1-2 tbsps Olive oil
- 1 medium Onion about 140g
- 1 cup Brown lentils aka green lentils
- 10 cups Water
- 3 tsps Salt or to taste
- 6 cloves Garlic minced
- 1½ tsps Ground mint
- ⅛ cup Fresh lemon juice
- 1 tablespoon Pomegranate molasses
- ¼ teaspoon Chili flakes
- 1 small handful Fresh mint leaves chopped, optional for garnish
Instructions
Preparation
- Rinse and drain the lentils, then place them in a bowl and cover with an inch of warm water. Let them soak for at least 15 minutes. Meanwhile, rinse and drain the fine bulgur, then transfer it to a separate bowl. Add warm water, stir, and let it soak for 15 minutes.Peel and quarter the onions, then mince them in a food processor until very fine, this helps them blend seamlessly into the dough. Divide the minced onion into two portions: one for the dumplings and one for the soup.
Dumplings
- Once the bulgur is hydrated, add the flour, kibbeh spice, chili flakes, ground mint, and salt. Mix with a fork until evenly combined, then knead the mixture with your hands until it forms a dough that holds its shape.Dust a large plate with flour and fill a small bowl with water. Lightly wet your hands, then roll small portions of the dough into balls slightly larger than marbles. Press your index finger into the center of each ball to form a dimple. Place the shaped dumplings onto the floured plate and repeat with the remaining dough. See video for how to do this.
Soup
- Heat olive oil in a pot or Dutch oven over medium-high heat. Add the reserved minced onions and sauté until golden and translucent.Drain the lentils and add them to the pot along with water and salt. Cover with a lid, bring to a gentle boil, then reduce the heat to medium-low. Simmer for 20 minutes.Add the minced garlic, ground mint, chili flakes, and dumplings. Continue simmering for another 10 minutes until the dumplings are tender but still have a slight bite. Turn off the heat, then stir in the lemon juice and pomegranate molasses.Serve warm, garnished with fresh mint leaves.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Nic
Makes me think of my Tayta too. So comforting