Kebbeh Hileh
A Homsi bulgur dumpling dish — كبة حيلة — where spiced bulgur balls are boiled in a tangy pomegranate and lemon broth, then tossed in a golden onion and garlic sauce. Comforting, fun to make, and entirely plant-based.
Method
Kebbeh Hileh (كبة حيلة) is a dish from Homs — spiced bulgur dumplings boiled and then finished in a caramelised onion sauce, served with a tangy pomegranate and lemon broth for dipping. Hearty, plant-based, and deeply satisfying.
Bring two thirds of the dough water (about 2 cups) to a boil and pour over the bulgur. Cover and leave for 20 minutes to absorb fully.
Once the bulgur has absorbed the water, add the spices — red pepper flakes or paste, black pepper, cumin, allspice, and salt — and knead until evenly combined.
Add the flour to the seasoned bulgur. Gradually add the remaining water while kneading until the dough holds its shape without falling apart. It should be firm but pliable.
Roll the dough into small balls, roughly the size of small cherry tomatoes. Place them in a dish dusted with plenty of flour to prevent sticking and to coat the outside.
Make the broth: bring the 6 cups of water to a boil in a large pot. Add the olive oil and salt, then drop in the dough balls and cook for 6–8 minutes until cooked through. Remove the balls with a slotted spoon and set aside, keeping the broth in the pot.
Make the sauce: heat the olive oil in a large pan over medium heat. Add the diced onions and minced garlic and cook down until soft and golden. Add the cooked dough balls and gently turn them in the sauce to coat. You can add a pinch more red pepper flakes here if you like.
Finish the broth: add the lemon juice, pomegranate molasses, minced garlic, and dried mint to the cooking water still in the pot. Simmer for a few minutes until the broth thickens slightly from the flour the balls released.
Serve either on a plate with the broth on the side for dipping, or in a soup bowl with the balls submerged in broth.
Notes
Cup measurements here are based on a standard coffee mug — what matters most is the ratio: 2 parts bulgur to 1 part flour to 3 parts water for the dough. The broth thickens naturally from the starch released by the balls during boiling — this is what gives it body. Extra red pepper flakes can be added to the sauce for more heat. This is a dish that is especially fun to make with kids.
Nutrition per serving
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