Kibbet Rahib a Delicious Lebanese Vegan Stew
In previous posts we’ve featured a couple of Kibbeh recipe varieties, including grilled kibbe and vegetarian kibbe. Those are the type of dishes that most Lebanese cuisine fans are familiar with. However there exists another type of vegetarian kibbe that is made into a stew, and that is popular mostly in Lebanese villages and is almost never served in restaurants. This stew is cooked on Good Friday in some traditions, however, mom gives us the pleasure of having it throughout the year as well. Please meet “Kibbet Raaheb,” which translates to “Monk’s Kibbe.”
How to Cook Lebanese Vegan Stew (Kibbet Raaheb)
Onions, flour, Burghul (cracked wheat) and dried mint powder are kneaded and rolled into small Kibbe balls that are then cooked in a simmering kidney beans stew, with crushed garlic, a bit of olive oil, and a generous amount of freshly squeezed lemon juice. My mouth is watering now.
Boost the Flavor of Kibbet Rahib
To boost the flavor feel free to increase the quantity of garlic and lemon juice , and make sure that you only use freshly squeezed lemon juice. We’ve tried it once with juice from concentrate and it wasn’t as good as it could have been. Go fresh!
FAQs
What is vegetarian kibbeh made of?
A potato and bulgur based vegetarian kibbeh made with walnuts, onion, and sultanas topped with an aromatic shrub of walnuts, bulgur, and bulgur.
How many types of kibbeh are there?
People claim 17 types of Kibbeh in northern Syria.
