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Shrimp kibbe with turnip stew

Serves: 4
Ingredients
For the kibbeh
Bulgur, fine ½ kg
Shrimp, small, peeled, deveined ¼ kg
Shrimp, large, with tail, boiled ½ kg
Fish fillets ½ kg
Onion, medium, chopped 1
Parsley, chopped ½ cup
Garlic cloves, minced 1
Dried lemon powder ½ tsp
Salt and pepper To taste
For the stew
Olive oil 3 tbsp
Onion, medium, chopped 1
Garlic clove, minced 1
Tomato juice 2 cup
Tomato paste 2 tbsp
Chicken stock 1 cup
Turnip, quartered ½ kg
Dried lemon 2
Salt and pepper to taste
Swiss chard, sliced or spinach ½ kg
Parsley, chopped Garnish
Method
(for the kibbeh)
Wash the bulgur under water few times, drain and press down any excess water.
Put it in a food processor with the remaining kibbeh ingredients (except the large shrimps), chop two times until smooth dough is formed.
Lightly wet hands with water, divide dough into egg-sized balls. Press thumb into balls to form cups to fit the large shrimps.
Fill each cup with one shrimp, leaving tail out of the cup (save some shrimps to be added to the stew).
(for the stew)
Heat oil in a pan over medium heat,
add onion and garlic, stirring for 3 minutes until translucent.
Add tomato juice and paste and stock. Bring to a boil.
Add turnips and dried lemon. Reduce heat, cover and simmer for 10 minutes until concentrated. Add kibbeh and remaining shrimps, cover and cook for 10-15 minutes. Season with salt and pepper. Add Swiss chard or spinach, stirring for 3 minutes. Remove dried lemon and discard. Serve kibbeh with vegetable stew garnished with chopped parsley.