KIBBEH NEYEH: Syrian Bulgur Salad Torpedoes with Red Lentils, Scallions, Peppers and Cumin

KIBBEH NEYEH: Syrian Bulgur Salad Torpedoes with Red Lentils, Scallions, Peppers and Cumin

Cuisine & Diet: Dairy-free, Hanukkah, Jewish, Kid-Friendly, Lebanese, Mediterranean, Middle Eastern, Mimounah, Mizrahi, Rosh Hashanah, Shabbat, Sukkot, Syrian, Vegan, Vegetarian

Class Format: 1-DISH VIRTUAL PRIVATE COOKING LESSON ($225/individual household; $35 for each additional household signing in)

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GENERAL INGREDIENTS:
Extra virgin olive oil
Dried red lentils
Fine-grain bulgur wheat (coarseness #1 in Middle Eastern specialty stores)
Ground cumin
Kosher salt
Dash of red pepper flakes
Tomato paste
Onions
Scallions
Tomatoes
Red bell pepper
Green bell pepper
Flat leaf/Italian parsley leaves

EQUIPMENT:
Measuring cups and spoons
Chef's knife and cutting board
1-quart/medium saucepan
1 large skillet or frying pan (about 13 inches in diameter)
1 large mixing bowl
Plastic wrap


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