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Lentil soup with ENTAJ chicken kebbe balls

Lentil soup with ENTAJ chicken kebbe balls

6 persons per serving
Preparation time: 50 minutes


Finely chopped ENTAJ chicken 400 g
Bulgur 1 cup
Flour ½ cup (60 g)
Green onions (chopped) ½ cup
Mint (chopped) 1 tbsp
Minced parsley ¼ cup
Water 4 ½ cups (1.25 liters)

 Lentils ½ cup
Spinach (chopped) 2
Potato 1
Lemon juice ¼ cup (60 ml)

Garlic 2 crushed cloves
Olive oil ¼ cup (60 ml)
Salt and pepper (as desired)


How to prepare it:

• Preparing the kebbe ENTAJ chicken balls:

   • Combine the finely chopped chicken with flour, bulgur, salt, hot pepper, green onions, mint and parsley.
   • Add enough water to make the dough thick.
   • Cut the dough into small balls and put them aside.
• Put the lentils in water, and let them boil for 10 minutes.
• Add chopped spinach, potato and salt.
• Reduce the heat and cook lentils for about 20-25 minutes.
• Then add the chicken kebbe balls and half of the lemon juice.
• Let it boil for 5 minutes, then add the remaining lemon juice and crushed garlic and olive oil.
• Continue boiling until the chicken kebbe  Intaj balls and lentils are well cooked.
• Served hot or cold.

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