Tomato Kibbeh
Tomato kibbeh (Kamounet Banadoura), is a bold and flavorful no-cook appetizer or side dish made with fresh tomatoes, bulgur, herbs and spices.
Servings: 20 servings
Calories: 35kcal
Ingredients
- 320 grams Red Bell Pepper
- 1 small Chili or to your taste
- 2 sprigs Scallions green onion
- 390 grams Ripe tomatoes
- 5 small Dried rose buds optional
- 10 large Mint leaves
- 2 tablespoon Tomato paste
- ½ teaspoon Lebanese 7 spice or substitute with all spice
- ¼ teaspoon Ground sweet paprika
- ¼ teaspoon Ground black peppercorns
- 1 teaspoon Salt or to taste
- 1 cup Fine brown bulgur
- 1 glug Olive oil extra virgin
Instructions
- Start by deseeding and roughly chopping the red bell pepper. If using chili, chop it as well, keeping the seeds for heat if desired.Quarter the tomatoes and thinly slice the scallions, separating the green and white parts. Crush the dried rose buds so the petals are separated.320 grams Red Bell Pepper, 1 small Chili, 2 sprigs Scallions, 390 grams Ripe tomatoes, 5 small Dried rose buds
- Using a food processor, combine the bell pepper, chili (if using), mint leaves, all the spices, salt and rose petals. Pulse until mostly pureed with small chunks. Add the tomato chunks, green parts of the scallion, spices, and tomato paste to the food processor with the pureed bell pepper. Pulse until the tomatoes resemble small chunks, being careful not to overblend.10 large Mint leaves, 2 tablespoon Tomato paste, ½ teaspoon Lebanese 7 spice, ¼ teaspoon Ground sweet paprika, ¼ teaspoon Ground black peppercorns, 1 teaspoon Salt
- Transfer the tomato and bell pepper mixture to a large mixing bowl. Add the fine dark bulgur and combine everything evenly using your hands. Adjust the salt to taste and cover the bowl with cling wrap. Refrigerate for at least 30 minutes to allow the bulgur to hydrate.1 cup Fine brown bulgur
- After 30 minutes, spread the tomato kibbeh onto a plate, make indentations on the surface, and sprinkle the remaining scallions on top. Drizzle a generous amount of extra virgin olive oil, allowing it to pool in the indentations. Enjoy the dish cold by scooping it with pita bread or in lettuce cups.1 glug Olive oil
Video
Notes
This recipe will make a large plateful.
Nutrition
Serving: 5tablespoons | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 132mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 27mg | Calcium: 9mg | Iron: 0.4mg