This Tomato Kibbeh is a vegan take on the classic Lebanese meat Kibbeh. This delicious dish is made with raw tomatoes, bulgur, spices and fresh herbs. It requires no cooking and can be made in just 30 minutes!
½tsp.Cayenne Pepper (or piece of habanero or jalapeno)*
5Tomatoes(Ripe)
1tb.Tomato Paste
1tsp.Salt
Olive OilFor Serving
Instructions
Grind your kibbeh spices if they are not already ground. Prepare your kamouneh by adding the 1 cup of fine bulgur, quartered onion, fresh mint leaves, piece of red bell pepper (or bell pepper paste), kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor.
Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
Wash the tomatoes and quarter each tomato into 4 pieces. Add to the food processor along with the tomato paste and salt. Process a few times until chopped but still chunky. Do not overprocess or it will become too runny.
Add the Kamouneh mix to the food processer and pulse a few times until fully incorporated.
Add the tomato kibbeh to a bowl and refrigerate for at least 30 minutes so the bulgur can fluff up with the tomato juices.Once the bulgur is fluffy, spread the tomato kibbeh on a flat serving plate and top with extra virgin olive oil and serve with pita bread.