In this recipe, Sousou decided to change the traditional way of eating Hileh kibbeh and served them as hearty ingredients in a rich lemon soup that is perfect for winter or any day of the year, with a special sour flavour from the addition of lemon and sumac
½ cup bourghul (cracked wheat)
1 tablespoon flour
salt
1 cup lentils
10 garlic, smashed cloves
3 tablespoons olive oil
3 squeezed lemons
2 tablespoons sumac
salt to taste
Kibbeh:
Soak the bourghul in water for 15 minutes. Then, add the flour and mix well by hand in order to make a dough.
If the dough is stiff, add more water.
Take a small piece of dough and make “olive size” balls.
Repeat the same procedure until the dough is finished, then, put aside.
Soup:
In a pan on the stove, boil the lentils until they are tender. Mix well the garlic and the olive oil and add them to the mixture of lentils. Then, add the balls of kibbeh, sumac and salt. Lastly, add the lemon and if needed, add some water. Let simmer on low heat for 20 minutes.
