Monday, June 14, 2010
Lebanese Lemony Lentil Soup with Bulgur Dumplings (Kibbet Raheb)
The dumplings were absolutely delicious and very easy to assemble. They're made from rehydrated bulgur mixed with a little flour, sauteed garlicky onions, and chopped cilantro.
The soup is made from brown lentils cooked with chard, salt and pepper. When all the cooking was done, I added in one-third cup of lemon juice mixed with more sauteed garlicky onions and cilantro. I hadn't realized just how lemony the soup was supposed to be. Caution: It is very lemony! I may have made a mistake using bottled lemon juice instead of fresh (it's much cheaper and we can't exactly get locally-grown lemons in New England). The lemon overpowered the cilantro and most of the other flavors. Just now, on doing some further research, I realized it's supposed to be served cold like gazpacho or a savory summer lemonade. Now there's a new concept.
When we have the leftovers for lunch today, I think I'll add some more cilantro, strain off some of the sour liquid, add a dollop of sour cream and serve it over rice with soy sauce. Am I breaking tradition? Probably. I prefer to think of it as cultural fusion.