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Kibbeh Hayleh (Zaqalit)

Kibbeh Hayleh (Zaqalit)
30 min
6 Serves

Ingredients

  • •1 small cup chickpeas
  • •1/2 small cup Egyptian rice
  • •3–4 ripe red tomatoes
  • •1 cup flour
  • •Salt to taste
  • •Water as needed
  • •1 onion
  • •Olive oil for sautéing

Instructions

  1. 1.Soak the chickpeas in water the night before.
  2. 2.The next day, boil the chickpeas, then split each one in half and remove the skin.
  3. 3.Knead a small amount of flour with water and salt.
  4. 4.Roll the dough into small balls about the size of chickpeas.
  5. 5.Finely chop the onion.
  6. 6.Squeeze ripe red tomatoes (preferably local) to extract their juice.
  7. 7.Sauté the onion in olive oil or vegetable oil until softened.
  8. 8.Add the chickpeas on top of the onion, then pour in the tomato juice. Note: if the colour isn't red enough, add a teaspoon of tomato paste.
  9. 9.Once it starts to boil, add the dough balls and stir in half a small cup (espresso-cup sized) of Egyptian rice to thicken the sauce.
  10. 10.When fully cooked, finish with a pinch of allspice or salt.