Tomato kibbeh

Tomato kibbeh

Arabic
15 mins Prep · 35 mins Cook

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
Diet Vegan
Preparation Easy
Nutrition (per serving)
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

Cooking Instructions

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1

Preheat the oven to 200°C, gas mark 6.

2

Cook the bulgur wheat as per package instructions.

3

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.

4

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.

5

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.

6

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.

7

Chill until you’re ready to serve the kibbeh, then drizzle generously with more olive oil.

8

Serve with the khameer and mint, if desired.