Slow Food BeirutSlow Food Beirut
Slow Food Beirut
Good, clean, and fair food system
  • About Us
  • Farmers Market
  • Projects
    • Presidia
    • Ark of Taste
    • Publication
    • Short Films
    • Chef Alliance
    • Local Recipes
    • Slow Travel
  • News
  • Contact
  • Newsletter
Menu back  
 
FacebookTwitterInstagramYouTube

Bulgur Chickpea Stew (Zenkol)

June 11, 2018Grains, Main Dishes, Vegetarian
Recipie Gallery
Bulgur-Chickpea-Stew,wpbakery
Food for Thought

What makes a Good Friday dish? In the village of Jezzine and other areas of the South, the answer is this stew. Chickpea-size balls made of a fine bulgur mixture are cooked in an onion and vinegar stew, symbolic of what was given to Christ to drink. Jamileh Nohra prepares zenkol like no one else, and she shared her stories and secrets with me.

Ingredients
  • 1 cup (250 g) dried chickpeas

  • 1 cup (164 g) fine-grind bulgur

  • 1 tablespoon (8 g) all-purpose flour

  • Salt and ground black pepper

  • 2 large yellow onions

  • 4 garlic cloves

  • 2 tablespoons (28 ml) olive oil

  • 1/2 cup (120 ml) red wine vinegar

Contributor
  • Kamal Mouzawak
  •  kamal@soukeltayeb.com

Method of Preparation
  1. Soak the chickpeas in water to cover for 10 hours. Drain, place the chickpeas in a large pot, cover with fresh water, and bring to a boil. Lower the heat and simmer until the chickpeas are softened and fully cooked.
  2. Rinse the bulgur in a little water, squeeze well to drain, place in a bowl, and let it rest for an hour. Add the flour, season to taste with salt and pepper, and knead well to form a dough that holds together well (add a few drops of water if needed). Shape into little balls, each a bit bigger than a chickpea.

  3. Finely chop the onions and garlic. Heat the olive oil in a large skillet over medium heat and sauté the onions and garlic until lightly colored about 10 minutes. Add to the cooked chickpeas, along with the bulgur balls. Add the vinegar, season to taste with salt, bring to a boil, and simmer for 15 minutes, or until the bulgur is well cooked. The chickpea balls should swim in a thick sauce. If it is too thin, boil over high heat until the sauce thickens. Serve hot.

Yield 4 servings

Share this post
FacebookGoogle+TwitterPinterestLinkedIn
Related posts
Cheese Pies (Fatayer Jebneh)
July 21, 2018
Fried Eggplant with Yogurt (Mfassah’)
July 20, 2018
Wilted Greens with Fried Onions (Hendbeh b Zeit)
July 20, 2018
White Butter Bean Stew (Yakhnet Fassolia Baida Arrida)
July 20, 2018
White Bean Salad (Fassolia Aa’rida Moutabale)
July 20, 2018
Wheat, Fruits, and Nuts (Qamhyieh)
July 18, 2018
Slow Food Planet – Android
google-play
Slow Food Planet – Apple
google-play
Slow Food International

Slow Food is a global, grassroots organization with supporters in 150 countries around the world.

Learn more
Slow Food Beirut
All content © 2016 by Slow Food Beirut. All rights reserved.

Insight Web Design and Development