This recipe riffs on traditional bulgur wheat kibbeh by replacing meat with a generous amount of the season's best tomatoes giving this kibbeh a gorgeous ruby red jewel tone
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Special Occasion | Ramadan |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 378 |
| Fat | 15.4g |
| Saturates | 2.2g |
| Protein | 9.8g |
| Carbs | 55.9g |
| Sugars | 3.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Cook the bulgur wheat as per package instructions.
Halve the tomatoes, core the red capsicum and place them in a large roasting dish and drizzle the olive oil over. Season with ½ tsp of salt and place in the oven to roast for 15-20 minutes, or until jammy.
Place the cooked bulgur wheat in a food processor along with the herbs, onion, tomatoes, capsicum, the remaining 1 tsp of salt, freshly ground black pepper, cinnamon, cayenne pepper, dried mint and the juice of
1 lemon. Pulse until blended but not puréed.
Let the kibbeh mixture rest for approx. 1 hour at room temperature, so that the bulgur can soak up the juices and soften. Taste the mixture and adjust the seasoning.
Serve the kibbeh by spreading it to approx. 1½cm thickness on a platter. Using the tip of an overturned spoon or the tines of a fork, score the top of the kibbeh by making ridges all over.
Chill until you’re ready to serve the kibbeh, then drizzle generously with more olive oil.
Serve with the khameer and mint, if desired.