Vegan Tomato Kibbeh

5 stars average

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 Appetizer, Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 88kcal

Author Liz Della Croce

Ingredients

1 cup bulgur wheat any size, such as medium or fine
2 cups chicken or vegetable broth
1 medium onion peeled and quartered
1 cup parsley
½ cup lemon juice divided
1 red bell pepper cored and quartered
2 large tomatoes seeds removed, halved
2 tablespoons dried mint
salt and pepper to taste
¼ teaspoon cayenne optional
olive oil, chopped tomatoes, dried mint optional, to garnish
pita bread optional, to serve

Instructions

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.

Video

Notes

Parsley, cilantro, or basil are all great fresh herbs you can use with this dish.

Nutrition