Title: "trick" kibbeh
 Categories: Soups, Syrian, Lebanese
      Yield: 8 Servings
 
      1 c  Bulgur, fine grade, soaked
           -1/2 hour in enough water
           -to cover
    1/4 c  Flour
      3 tb Salt
    1/4 t  Cinnamon
      1 c  Thinly sliced green onions
    1/4 c  Finely chopped mint
    1/4 c  Finely chopped parsley
      9 c  Chicken stock
      1 c  Lentils
           Juice of 3 lemons
      4    Garlic cloves, crushed
    1/2 c  Olive oil
      1    Lemon
 
  The "trick" in this Syrian-Lebanese vegetable soup is that there's no
  meat in the kibbeh "meatballs." The idea that a vegetarian dish is a
  deception (vegetarian dolmas are known as yalanji, the Turkish word
  for "counterfeit") goes back at least 1,200 years in the Near East.
  
  In bowl, mix bulgur, flour, 1/2 tablespoon salt, cinnamon, green
  onions, mint and parsley. Add enough water to make thick dough. Rolls
  into 24 very firmly packed balls the size of large marbles. Set aside
  to dry.
  
  Put 9 cups chicken stock in pot, add lentils and bring to boil 10
  minutes. Add 2 1/2 tablespoons, reduce heat and simmer until lentils
  are tender, 20-25 minutes.
  
  Add bulgur balls and boil 5 minutes. Add lemon juice, garlic and oil.
  Simmer until balls are done, 10 minutes. Garnish with thin lemon
  slices.