Name: Levantine Kibbeh Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 12 piece Frozen or fresh kibbeh balls; 5 cup Strained meat broth; 0.25 cup Egyptian rice, washed and drained; 4 clove Minced garlic; 1 tbsp Dried mint; 1 tbsp Ghee; 1 tsp Table salt; 0.5 tsp Black pepper; 2 tbsp Lemon juice

Instructions

Simmering the rice in the broth

Place the meat broth in a large pot over medium heat and bring to a boil, then add the rinsed rice and simmer for ten minutes until half-cooked. · 10 min
Cooking the kibbeh

Gently and carefully drop the kibbeh balls one by one into the simmering broth over low heat, and let them cook for eight minutes without stirring with a spoon so they do not fall apart. · 8 min
Preparing the tempering

In a separate small skillet, heat the ghee and sauté the minced garlic until lightly golden, then add the dried mint and stir quickly for just a few seconds. · 1 min
Seasoning and serving

Pour the garlic and mint tempering over the soup, add salt and black pepper, and let the pot simmer gently for an additional two minutes to meld the flavors, then remove from heat and serve with lemon juice. · 2 min

Nutrition / serving

340

cal

protein g

carbs g

fat g

Chef's tips

To ensure the kibbeh does not break apart inside the soup, it is best to drop the balls directly while frozen into the boiling broth, avoid stirring them with a spoon, and rely on gently shaking the pot occasionally instead.