Tomato Kibbeh
Tomato kibbeh is a super flavorful blend of bulgur wheat, sweet onion, herbs, and of course, ripe tomatoes. Drizzle with excellent extra virgin olive oil after giving the kibbeh time to rest. Serve with all of the trimmings: labneh, lift, thin pita bread, olives, and a crisp romaine salad.
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Ingredients
- 1 1/2 cups fine bulgur wheat
- 15 mint leaves, plus a few mint tops for serving
- 5 sprigs parsley, flatleaf or curly, picked from the stems
- 1 medium sweet onion, coarsely chopped
- 2 large ripe red tomatoes (about 1 pound)
- 1/2 red bell pepper, seeded, cored, and coarsely chopped
- 1 teaspoon kibbeh spice, or kibbeh spice, or 1 1/2 teaspoons kosher salt, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper
- 1/2 cup plus more for serving extra virgin olive oil
- 2 teaspoons crushed dried mint (and rose petals; optional)
- Juice of 1 lemon
Instructions
- Place the bulgur in a medium mixing bowl.
- In the food processor, pulse the mint, parsley and onion until they are finely chopped but not pureed. Stop occasionally to scrape down the bowl. Scrape this mixture into the bowl with the bulgur.
- Prepare the tomatoes by coring and seeding them. Discard or do as I do, and eat the delicious seeds and juice!
- In the food processor (no need to rinse the bowl), pulse the tomatoes and red bell pepper until they are finely chopped but not pureed. Scrape this mixture into the bowl with the bulgur, onion and herbs.
- Use a large mixing spoon to combine all of the ingredients well with the spices and olive oil, and lemon juice. Let the kibbeh rest at room temperature for at least an hour to soften the bulgur and allow the flavors to meld. Taste and adjust the seasonings to taste. Chill until ready to serve, and serve cold.
- To plate the kibbeh, spoon onto a large platter forming an oval or circle about an inch thick. Use the tip of a spoon to decorate the top with ridges. Drizzle with a generous amount of olive oil, garnish with mint sprigs, and serve immediately.