Burghul and Lentil Balls - Zanikeel Burghul wa ‘Adas

posted on: Feb 10, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Dating back to 8000 B.C., lentils have been and remain very important in the diets of the people in the Arab Middle East serving not only as an ideal replacement for meat but also as a staple ingredient. They are very nutritious and an affordable source of protein, iron and fibre.  Easy to cook and always available, lentils add a mild and rustic flavour to dishes.  

This dish not only uses the ancient lentil but also one of the most popular grains in the Arab Middle East, burghal.  The combination of both traditional ingredients makes for a unique dish.

These balls can be served as appetizers with a dip such as hummus bi tahini or garlic sauces.  Nothing is tastier than dishes that include both lentils and burghul.

Makes about 40 balls

1/2 cup fine burghul, soaked for 10 minutes in warm water then squeezed through a strainer to remove the water.

1/2 cup lentils, soaked overnight and drained

1/2 cup flour
1 medium onion, chopped 

6 cloves garlic, crushed

4 tablespoons finely chopped fresh cilantro

1/2 small hot pepper, seeded and finely chopped 

1 egg, beaten

1 teaspoon dried and crushed oregano

1 teaspoon dried and crushed basil

1 1/2 teaspoons salt 

1 teaspoon paprika

1/2 teaspoon cumin 

1/2 teaspoon pepper

1/2 teaspoon turmeric 

oil for frying 

Place all the ingredients, except oil, in a food processor and process into dough. (If too soft add flour.)  

Refrigerate for 2 hours then form into small walnut size balls.  

Place oil to about 2 inches deep in a saucepan and heat over medium-high heat.  Deep-fry balls until golden brown then drain on paper towels and serve as appetizers.

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