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المقادير:
كوب (170 غرام) عدس مجروش (عدس احمر)
ثلاثة اكواب ماء (720 مل)
ملعقة صغيرة ونصف ملح
كوب (170 غرام) برغل اسمر ناعم
ثلث كوب (80 مل) زيت زيتون
كوب ونصف (190 غرام) بصل مفروم
ملعقة طعام (16 غرام) رب البندورة
ثلاث ملاعق (45 غرام) رب الفليفلة
ملعقتان صغيرتان مردكوش يابس
ملعقة صغيرة من كل من:
حبق (ريحان). بابريكا. كمون
نصف ملعقة صغيرة سبع بهارات
ربع ملعقة صغيرة فلفل اسود
ثلاثة بصل اخضر
قليل من ورق النعناع
Ingredients:
1 cup (170 g) red lentils
3 cups (720 ml) water
1 1/2 tsp salt
1 cup (170 g) fine brown bulgur #1
1/3 cup (80 ml) extra virgin olive oil
1 1/2 cups (190 g) chopped onions
1 tbsp (16 g) tomato paste
3 tbsp (45 g) red bell pepper paste
dry herbs and spices:
2 tsp dried marjoram
1 tsp each: dried basil, paprika, and cumin
1/2 tsp each 7 spices
1/4 tsp black pepper
3 green onions finely chopped
2 tbsp finely chopped fresh mint
🌹Instructions🌹
1. In a medium pot, place washed red lentils and two and a half cups of water. Bring to a boil covered on medium-high heat.
2. Skim the foam that floats to the surface, using a large spoon and discard.
3. Reduce the heat to low and simmer covered for 15 minutes. Add 1 tsp salt and 1/2 cup room temperature water and continue cooking covered on low heat stirring occasionally for 15 minutes.
4. Remove from heat and mix in the bulgur. Set aside.
5. In a medium pan, place chopped onions and olive oil. Sautee on medium-high heat stirring occasionally until light golden about 5 minutes. Reduce the heat and add tomato paste with bell pepper paste stirring for 2 minutes.
6. In a large mixing bowl, place the cooked lentils and bulgur with the onion mixture. Mix by hands for 2 minutes. Add the spices and herbs with 1/2 tsp salt, continue mixing well by hands for 2 more minutes, and adding water as needed to soften the kibbeh (about 1/2 cup water). Finally, mix in green onions and fresh mint.
7. Transfer to a large serving dish and garnish with parsley, mint, and radish.
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