« Cooking ahead and long cooked green beans | Main | Versatile ricotta and greens »



Feed You can follow this conversation by subscribing to the comment feed for this post.

I would think that "godlike snacks" means that the snacks are like god rather than beloved by the gods, so I reckon she was referring to transubstantiated communion wafers.

Or perhaps some deistic version of animal crackers. I understand these are quite popular on long car rides in pagan cultures, though the children are apt to fight over who gets to eat Cthulhu.

The kibbeh sound heavenly. I think I might be tempted to substitute sesame oil for olive oil, or perhaps go half and half.

I suppose it all relies on the degree to which "You are what you eat" is commutative.

I'm not sure sesame oil would complement the tarragon. But if you try it, report back.

Yum, those look so good. I look forward to making them. If you don't mind, I do believe I will leave out the tarragon - one of the few herbs that I just do not like. :)

By the way, I love that long cooked green bean recipe, seeing the picture makes me want to whip up a batch. But since I have to go to work, the green beans and the lentil snacks will have to wait.

I hope you enjoy them! If you leave out the tarragon, you might want to sub in some flat-leaf parsley instead.

I tried the recipe, and I liked the kibbeh. I had to make a few substitutions. I did substitute a tablespoon of sesame oil for half of the olive oil, and I couldn't really taste it in the finished product. Also, instead of using fresh tarragon, I used about a quarter cup of cooked spinach. And in place of the 1.5 teaspoons of hot red pepper paste, I used a teaspoon of ground chipotle pepper and half a teaspoon of paprika. I left out the pinch of dried red pepper because it was spicy enough when I tasted the final mixture. I didn't have any fresh lemons, so I used the juice of a lime.

I think I made mine too large, but that just meant I had to cook them longer, though it could also be that my oven is not as hot as it claims to be. The recipe made twenty-four pieces for me. I think I would have enjoyed them more if I'd made about thirty. But they were still very tasty, and they seem like they must be so good for you. Hardly any fat and tons of fiber.

The recipe is also very forgiving in terms of attention. I had just brought the lentils to a boil when I was asked to go out for a walk, so I turned them off and skimmed them, and when I came home, they were just right. Also, between steps four and five, I had to put my daughter to bed and tell her a story, and that was fine, too. Actually, when I went to adjust the seasoning before making the little footballs, I felt like I could have happily eaten it without baking, but it is nice to have a bunch of two-bite-sized kibbeh in the refrigerator. Or what's left of a bunch, anyway.

Can't wait to attempt these. My son just looked at the picture and said, "Hey, those look like portable lentil soup!"

Anapestic: I'm glad they came out well -- I think this is (perhaps unsurprisingly) quite a forgiving recipe.

I've been thinking about the possibility of modifying it to make a vegetarian notmeat loaf, because I've been craving something in the family of meatloaf sandwiches. What do you think?

I should note, by the way, that when I take the kibbeh out of the oven, they are still a little too soft to stack; they firm up that last little bit as they cool. The original recipe doesn't call for baking at all, but I really like the results of doing it, and I fear they'd be far too sticky to stack if I didn't.

I think the kibbeh would make great sandwiches, but my guess is that if you made it into a notmeatloaf, you'd have a devil of a time slicing it, even after it had been thoroughly refrigerated. But if you formed it into something resembling hamburger patties for baking, then you would have something that would work well for sandwiches, no? Of course, if you baked it in a loaf pan or souffle pan or whatever, you could always just scoop some out and spread it on the bread, as it were pate, which is really not so far from meatloaf. Either way, the sandwiches would be very nice, I think.

I was thinking that I'd make another batch this weekend and make sandwiches of a different sort: a layer of kibbeh, a layer of some leftover red peppers and portobellos I have, and another layer of kibbeh. I think it would be impossible to eat that and not feel virtuous.

The whole idea of the kibbeh sandwich, in whatever form, is really just very enticing.

Here's what I was thinking of, loaf-wise: to up the amount of bulgar, or possibly, meatloaf-style, add breadcrumbs or oatmeal, and also to add an egg or two for binding. The patties or pate options might be the way to go, though.

I am not sure about the addition of oatmeal or eggs, though the latter would firm the mixture up, for sure. One of the miraculous things about this stuff is that it's so wonderfully moist with so little oil. If you put egg in it, you'll have to cook it longer to get it all done and firm, and it seems like it would end up more dry, even with the extra fat from the egg yolk. But it's probably worth a try.

On the other hand, I wondered whether you couldn't just mash one or two of the individual kibbeh into something flatter for a sandwich, and, even though I'm sitting here in my office, I took one out of my lunch cooler and proceeded to mash it down into something flatter and longer and wider, and I think that it looks like it will work just fine, though I would perhaps not do it again in front of my co-workers without any utensils or bread or dijon mustard around because then it doesn't look like you're making a sandwich; it just looks like you're playing with your food. I ate the evidence, though, so no harm, no foul.

When I read your comment that you were looking for a loaf recipe I tought I would pass along this link. I've made this load a couple of times and it is SO good -


I've just found your site - you have some wonderful recipes here!

These are good. I think anapestic's idea of mashing a couple of them flat for a sandwich would work. I've had very nice falafel sandwiches made with squashed falafel.

I made these for a picnic the day before yesterday and they were very popular. I used parsley instead of tarragon. For those wanting to use metric measurements, it's 100g of bulgar wheat and just shy of 200g of lentils.

I am very glad you've been trying these and enjoying them. We go through a lot at my house -- I'm making another batch right now. Nice to hear people are having good results with substitutions, though I really must advocate trying it with the tarragon. It's a lovely combination.

I made the lentil kibbeh last night, and they are delicious. Even 'raw' they were tasty. I didn't have any hot pepper paste, so I used Aleppo pepper which worked perfectly. I think my mixture was a bit wet, but I baked them a bit longer to dry them out a tad more. Thanks for the great recipe, I know I'll be making more soon. (Can't wait to have them for dinner tonight... I might make a batch of your long cooked green beans too).

Have a nice day!

wow! that looks amazing, i cannot wait to try it at home.

The latest instalment of these - last night I made them with ground coriander and fresh coriander (cilantro) and served them in wheat tortillas (closest we had to large flat pittas) with chopped tomato, sliced red onion, shredded lettuce, pickled chillies, chilli sauce, and garlic sauce (garlic pureed with olive oil and lemon juice and salt to a yoghurt-like consistency). V good.

delicious looking!

I am making a batch similar to yours from "Fistful of Lentils". She doesn't cook hers at all. I used harissa paste instead of tomato paste - didn't have any and left out the red pepper flakes. I am going to try them both raw and cooked and see what I like better. She makes them into torpedoes. I make lamb kibbee, so this will be a nice vegetarian version.

FINALLY made these, and very happy with them. Did it as a way to use up some uninspired red lentil soup- I was a little concerned that my bulgur-quantity-calculations would not work out, but it was fine. I used mint and parsley instead of tarragon cause that's what I had (though I am curious to try the tarragon at some point) and used smoked paprika instead of the red pepper paste, again because that's what I had, and also currently somewhat obsessed with it. Godlike!

The comments to this entry are closed.