INGREDIENTS

THE DISH

• 10 pcs (40 g) Black OLIVES FROM SPAIN
• 1 cup Yellow lentils (channa dal)
• 1 pcs Onion small, chopped
• 1 tsp Cumin powder
• ½ tsp Mint, chopped
• 1 cup Hung curd/Labneh
• 150 ml Vegetable oil

MANGO CHILI DRESSING

• 2 tbsp Mango, pureed
• 1/2 tsp Chili powder
• 1 tbsp Vinegar
• Coarse salt

PREPARATION

• Place the lentils and water in a pot over low heat and simmer for about 30 min (cover the pot only partially) until the lentils are thoroughly cooked and there is a bit of cooking water left in the pot.
• Pour the cooked lentils into a strainer and let it drain over a bowl and cool down at the same time.
• Combine lentils, chopped onion, and spices and hand mix to form a dough-like mixture. Add breadcrumbs if required to bind mixture.
• Take about 2 tbsp of the lentil dough and shape them into cones.
• With your finger form a whole in the bottom, fill it in with about 1 tsp of curd and one black olive.
• Seal the stuffed dough ball from the bottom and make the shape of the kibbeh flat from the bottom and conical from top so that it stands.
• Place the shaped kibbeh side by side on a plate or board and heat up the oil.
• Deep-fry till golden all over. Drain on a paper towel and serve.
• In a mixer grinder add all the ingredients of the mango chili dressing, season with salt and make a smooth dressing.
• Serve the kibbeh along with the mango chili dressing.