Kibbet Rahib
Kibbet Rahib is a flavorful Lebanese kibbeh soup made with tender mint-infused bulgur dumplings, hearty lentils, and a zesty lemon-garlic broth. This comforting dish is a cherished classic, offering rich flavors in every spoonful.
Servings: 6 servings
Calories: 260kcal
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.¾ cup Fine bulgur, ¾ cup Warm water, 1 cup Brown lentils, ½ small Onion
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.½ cup Plain flour, 1 teaspoon Kibbeh spice, ½ teaspoon Ground mint, ¼ teaspoon Chili flakes, 1 teaspoon Salt
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.1-2 tbsps Olive oil, 1 medium Onion, 10 cups Water, 3 tsps Salt, 6 cloves Garlic, 1½ tsps Ground mint, ⅛ cup Fresh lemon juice, 1 tablespoon Pomegranate molasses, ¼ teaspoon Chili flakes, 1 small handful Fresh mint leaves
Video
Notes
Kibbeh spice can be replaced with seven spice, or all spice.
The soup in the photos I have used only 1 tablespoon of oil.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 47g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1583mg | Potassium: 462mg | Fiber: 14g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 4mg