Take a deep breath and relax; this kibbeh does not require any special skill, or a relative from the Middle-East for guidance. It is easy to make and tastes so good that you will find the plate emptied in minutes.
Bulgur, lots of tomatoes and onions, a dash of hot red pepper and coriander. The tomatoes need to be very ripe and since it is not specifically tomato season, a can of the best Italian tomatoes will do just fine.
Recipe for tomato kibbeh is provided courtesy of Asma Zeito
INGREDIENTS: 4 servings
- 1 cup of fine bulgur (#1), preferably the white kind
- 4 tomatoes or 1 large can of good-quality tomatoes, peeled and diced
- 1 heaping tbsp of tomato paste (optional, but highly recommended if the tomatoes are bland or mealy)
- 2 large onions, chopped
- 1/2 cup of chopped parsley
- 1 tbsp of ground coriander
- 1 tbsp of hot chili powder or hot Aleppo pepper or 1 tbsp of hot red pepper paste
- salt, pepper
- olive oil, as needed
- Heat a generous amount of oil (at least 1/4 cup); fry the onions until golden. Add the diced tomatoes and tomato juice and simmer for about 35 minutes. Add the spices and taste to adjust seasoning. You should have about 3 cups of liquid (or purée) at this point, if not add some water. Pour the bulgur onto the sauce, cover and let the bulgur absorb the sauce for 30 minutes or longer.
- To shape the kibbeh: Transfer to a food processor and process for a few seconds until a paste is formed. This step can easily be done by hand, by using the palms of the hand and rubbing the bulgur until a rough paste is formed (like a play dough!). Sprinkle with the chopped parsley and shape into oblong balls (or any shape, really). Serve at room temperature.
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