Heirloom Tomato Kibbeh
Makes 6 Servings
Ingredients
- 2 cups tomato, grated, with pulp & seeds (2 large heirlooms)
- 1 green bell pepper, finely minced
- ½ sweet red onion, diced
- 1 red bell pepper, minced
- 1 scallion, finely minced
- 1 tbsp red pepper paste or 1 tsp harissa
- 2 tsp ground cumin
- 5-6 mint leaves, finely chopped
- ¾ tsp Aleppo chilies or sweet paprika
- 1¼ cups fine bulgur
- ½ cup extra virgin olive oil + 1 tbsp
- 6 small brandy wine or yellow heirloom tomatoes
- 1½ cups labne
- 1 lemon, cut into 6 big wedges to squeeze
How-to
- Place grated tomato, green pepper, red pepper, sweet red onion, scallion, pepper paste, cumin, mint leaves and chilies in a bowl. Whisk together. Season well with salt and pepper. Stir in fine bulgur and ½ cup olive oil and let sit 15-20 minutes, stirring occasionally
- Prepare a medium-size mixing bowl with ice water
- In a medium-size saucepan, bring water to a boil on high heat. Make an X with a small paring knife in each of the 6 yellow or small brandy wine tomatoes. Drop them in boiling water for 20 seconds or until you see skin peel back from tomato. Using a slotted spoon or sieve, remove tomatoes from water and plunge into bowl of ice water. Remove skins
- Cut each tomato in half lengthwise and remove seeds. Salt each tomato lightly and allow to sit for a few minutes, cut side down, to get rid of some of the water. Select 6 beautiful halves for stuffing and finely mince other 6 halves. Chop minced tomatoes until start to form a paste. Place over a sieve and let drain 10 minutes to lose some of their water. Place tomato concassé in a small mixing bowl and season with salt and pepper. Stir in a tablespoon of olive oil and set aside
- In a small bowl, season labne with salt and pepper. Stuff each reserved tomato half with 3-4 tbsp labne
- To serve, spread kibbeh in a round shape on a plate, top with a couple of tablespoons of tomato concassé, some lightly dressed greens, and stuffed tomato half. Serve with lemon