Tomato kibbeh is a vegan version of the traditional Lebanese dish, kibbeh nayeh, typically made with raw beef, onions, and bulgur wheat. This vegetarian rendition is made with tomatoes, bulgur wheat, onion, red peppers, and fresh herbs.
Course Appetiser, Side, Side Dish
Cuisine Lebanese, Mediterranean, middle eastern
Diet Vegan, Vegetarian
Keyword bulgur wheat, bulgur wheat salad, how to make kibbeh, kibbeh, kibbie
olive oil, chopped tomatoes, dried mintoptional, to garnish
pita breadoptional, to serve
Bring two cups of vegetable or chicken broth to a boil in a small sauce pot then add in bulgur wheat. Bring to a boil then reduce to low. Cover tightly with lid and cook for 15 minutes. Remove from heat and fluff bulgur wheat with a fork. Place in a large bowl and set aside.
While the bulgur wheat is cooking, pulse the onion, parsley, half of the lemon juice (1/4 cup), red pepper, and tomatoes in a food processor. Pulse it for a few seconds at a time and continue until mixture takes on a paste-like consistency. Remove from food processor and place in the large bowl with the cooked bulgur wheat. Stir well.
Add remaining lemon juice (1/4 cup), salt, pepper, dried mint and cayenne to the bowl then check for seasoning and adjust accordingly. Spread mixture out in a thin layer on a large plate or serving platter. Drizzle with olive oil and garnish with additional chopped tomatoes and dried mint to serve. Serve with pita bread if you wish.