Great vegan mezze or main course.
200 g red lentils, washed and drained
200 g fine bulgur, washed and drained (or cooked rough bulgur, but texture will be more grainy)
4 TBL olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2-3 TBL tomato paste
1 TBL Rose harissa or Tunisian Harissa.
1 tsp paprika
1 tsp ground cumin
Small bunch fresh parsley, chopped and 2 TBL reserved to garnish
1 tsp Sumac
1 tsp Aleppo pepper
Drizzle of olive oil
In a medium saucepan, add lentils with 2 cups of cold water, bring to a boil, simmer for 20-30 minutes uncovered, until lentils are mushy and most water is gone. Season with salt and transfer to a big bowl.
Add bulgur and mix well. Cover and let sit together.
In a medium pot, sauté onion in olive oil for 5 minutes or until soft.
Add garlic and sauté 2 minutes.
Add tomato paste and spices. Cook for 2 minutes.
Let mixture cool a bit and add on top of lentils. Add parsley reserving some for garnish. Refrigerate kibbeh overnight to set.
Rinse hands with cold water and cut off balls of the cold kibbeh and form in an oval shape with a finger indent.
Garnish with olive oil, Aleppo pepper, sumac, and parsley.