Kibbeh with lentils, known as kibbeh adas in Lebanon and Syria, is a comforting one-pot dish where crisp, bulgur-and-meat dumplings are simmered in a spiced lentil soup. Unlike fried kibbeh, this version is hearty, budget-friendly, and surprisingly simple to assemble, making it a weeknight favorite that still feels special.
Ingredients
- For the kibbeh dumplings:
- 1 cup (170 g) fine bulgur wheat
- 1 lb (450 g) lean ground beef (85% lean)
- 1 small onion, finely grated
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1 tsp salt
- For the lentil soup:
- 1 1/2 cups (300 g) brown or green lentils, rinsed
- 8 cups (1.9 L) water or low-sodium beef broth
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for garnish
- Lemon wedges, for serving
Instructions
- Soak the bulgur: Place the bulgur in a bowl and cover with hot water. Let sit for 15 minutes, then drain well, pressing out excess moisture.
- Make the kibbeh dough: In a large bowl, combine the drained bulgur, ground beef, grated onion, allspice, cinnamon, pepper, and 1 tsp salt. Knead with your hands for 5–7 minutes until the mixture is smooth and paste-like. Cover and refrigerate while you start the soup.
- Cook the lentils: In a large pot, combine the lentils and water or broth. Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes, until lentils are just tender but not mushy.
- Sauté the aromatics: In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden, about 8 minutes. Add the garlic, cumin, coriander, turmeric, salt, and pepper, and cook for 1 minute more.
- Combine and season: Stir the onion mixture into the pot with the lentils. Simmer for 5 minutes, then taste and adjust salt.
- Shape the kibbeh: While the soup simmers, wet your hands with cold water. Take a small handful of the kibbeh dough (about 1 1/2 tablespoons) and roll it into a smooth oval or ball. Repeat with the remaining dough.
- Cook the kibbeh in the soup: Gently drop the kibbeh into the simmering soup, one at a time. Do not stir for the first 5 minutes, then stir very gently. Simmer uncovered for 20–25 minutes, until the kibbeh are cooked through and the soup has thickened slightly.
- Check doneness: The internal temperature of the kibbeh should reach 160°F (71°C) as the safe minimum for ground meat, per USDA FSIS guidelines. Use a food thermometer inserted into a dumpling to verify.
- Serve: Ladle into bowls, garnish with fresh cilantro or parsley, and serve with lemon wedges for squeezing.
Tips
- Use fine bulgur: Coarse bulgur will not bind well and will make the kibbeh crumbly. If you only have coarse, pulse it in a food processor a few times to break it down.
- Keep hands wet: Shaping the kibbeh is much easier with wet hands—the mixture is sticky, and water prevents it from clinging.
- Don’t boil vigorously: A gentle simmer is key. Boiling can break the kibbeh apart and cloud the soup.
- Make ahead: You can shape the kibbeh up to a day in advance and keep them covered in the fridge, then add them to the soup when ready.
Serving Suggestions
Serve this as a main dish with warm pita bread or flatbread for dipping. A simple salad of cucumber, tomato, and mint with a lemon-olive oil dressing balances the hearty soup. For a richer meal, offer plain yogurt on the side.
Variations
- Vegetarian version: Replace the ground beef with 1 1/2 cups (240 g) cooked, mashed chickpeas and add 1 extra tablespoon of bulgur. The dumplings will be softer; chill them for 30 minutes before adding to the soup.
- Spiced up: Add 1/2 teaspoon of Aleppo pepper or red pepper flakes to the soup for a gentle heat.
- Different lentils: Red lentils cook much faster and will break down, creating a thicker soup. If using them, reduce the initial simmer to 10 minutes and expect a creamier texture.
- Baked kibbeh: If you prefer crisp kibbeh, form the mixture into patties and pan-fry in oil until browned, then add them to the soup just before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The kibbeh will soften further, but the flavor deepens. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the soup, until piping hot (165°F / 74°C). You can also freeze the soup (without the kibbeh) for up to 2 months; thaw overnight in the fridge and add freshly cooked kibbeh when reheating.
Frequently Asked Questions
Can I use ground lamb instead of beef? Yes, lamb adds a richer flavor and is traditional in many regions. Cook to the same 160°F (71°C) safe minimum.
My kibbeh fell apart in the soup. What went wrong? The most common causes are using coarse bulgur, not kneading the mixture enough, or boiling the soup too hard. Make sure the bulgur is fine and well-drained, knead for the full 5–7 minutes, and keep the soup at a gentle simmer.
Can I make this in a slow cooker? Yes. Cook the lentils and aromatics on low for 4 hours, then shape the kibbeh and add them for the last 30–40 minutes on high, until cooked through.
Is kibbeh adas gluten-free? No, because bulgur is wheat. For a gluten-free version, substitute cooked quinoa (cooled and well-dried) for the bulgur, but the texture will be softer and less cohesive.
Can I skip the meat entirely? Absolutely—see the vegetarian variation above. The dish will be lighter but still satisfying.
Why is my soup bitter? Lentils can become bitter if overcooked or if they are old. Use fresh lentils and avoid boiling them hard. Adding a squeeze of lemon at the end also helps mask any bitterness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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