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Kebeh Nayeh

Kebeh Nayeh

By Anda (Ontario)
14/08/17

INGREDIENTS:

  • FOR THE SALAD:
  • ¼ cup olive oil
  • 1 ½ onions, peeled and chopped
  • 1 bell pepper, stem removed, seeded and chopped
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ cup dried lentils
  • ½ cup bulgur
  • 3 ½ cups water
  • 1 teaspoon fresh mint or ¼ teaspoon dried
  • 2 teaspoons fresh parsley or ½ teaspoon dried
  • ½ teaspoon salt
  • 1 teaspoon hot pepper sauce (optional)
  • ½ pomegranate seeds, for decoration (optional)
  • Mint leaves, for decoration
  • FOR THE SALSA:
  • 1 chopped tomato
  • ¼ cup pomegranate seeds
  • ½ cup chopped onion
  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • ½ cup chopped walnuts
  • 1 tablespoon fresh mint or ¼ teaspoon dried mint
  • Juice of 1 lemon
  • Salt and pepper to taste

STEPS:

  1. To make the salad: In a sauté pan, warm 2 tablespoons of olive oil over medium heat. Add onions and cook until softened and golden brown, about 10 minutes. Add the bell pepper, cumin and paprika and stir for 2 minutes. Add lentils, bulgur, water, mint, parsley and salt. Cook, stirring occasionally, for 25 minutes or until lentils and bulgur are cooked through. Let cool. Transfer to the refrigerator for 20 minutes.
  2. Meanwhile, make the salsa: In a large bowl, combine the ingredients and mix well.
  3. Once the lentil-bulgur mixture has cooled, plate, making the mixture into a circle on each plate. Decorate with pomegranates and mint, if you wish. Serve with the salsa.

DESCRIPTION:

Makes 4 Servings

Cook Time: 35 Minutes/Active Time: 5 Minutes