This traditional “Trick” Kibbeh soup is a comforting Middle Eastern classic that mimics the texture of meatballs using fine bulgur wheat and lentils. The dish gets its name from the playful deception of serving a vegetarian dumpling in a rich, savory broth. The dumplings are formed from a mixture of bulgur, flour, herbs, and spices, then simmered until tender. The broth is infused with garlic, lemon juice, and olive oil, creating a bright and aromatic base. This recipe is perfect for cold evenings or as a wholesome weeknight dinner. It offers a satisfying chewy texture from the bulgur balls and a deep, earthy flavor from the lentils. Serve it warm with crusty bread to soak up the delicious broth.
Trick” Kibbeh
Description
This traditional "Trick" Kibbeh soup is a comforting Middle Eastern classic that mimics the texture of meatballs using fine bulgur wheat and lentils. The dish gets its name from the playful deception of serving a vegetarian dumpling in a rich, savory broth. The dumplings are formed from a mixture of bulgur, flour, herbs, and spices, then simmered until tender. The broth is infused with garlic, lemon juice, and olive oil, creating a bright and aromatic base. This recipe is perfect for cold evenings or as a wholesome weeknight dinner. It offers a satisfying chewy texture from the bulgur balls and a deep, earthy flavor from the lentils. Serve it warm with crusty bread to soak up the delicious broth.Ingredients
Directions
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In a large bowl, combine the soaked bulgur, flour, 1/2 tablespoon of the salt, cinnamon, green onions, mint, and parsley.
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Add enough water to the mixture to form a thick, pliable dough.
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Roll the dough into 24 very firmly packed balls, each about the size of a large marble.
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Place the bulgur balls on a tray and set aside to dry slightly.
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In a large pot, combine the chicken stock and lentils. Bring to a boil and cook for 10 minutes.
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Add the remaining salt and reduce the heat to a simmer. Cook until the lentils are tender, about 20-25 minutes.
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Gently add the bulgur balls to the simmering broth and boil for 5 minutes.
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Stir in the lemon juice, crushed garlic, and olive oil.
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Continue to simmer until the bulgur balls are cooked through, about 10 minutes.
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Serve hot, garnished with thin lemon slices.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 49.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 11.4g4%
- Dietary Fiber 2.7g11%
- Sugars 0.1g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The name "Trick" Kibbeh refers to the historical tradition of serving vegetarian dumplings that mimic the texture and appearance of meatballs, a practice dating back over a millennium in the Near East.
For a fully vegan version, substitute chicken stock with vegetable stock.
Ensure the bulgur balls are firmly packed before adding them to the broth to prevent them from falling apart during cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
