Southern Tomato Kibbeh (Kibbet Banadoura)

Name: Southern Tomato Kibbeh (Kibbet Banadoura)
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 cup fine brown bulgur for kibbeh (about 180 grams); 2.2 pounds fully ripe fresh tomatoes (about 1 kilogram); 1/2 cup fresh basil leaves (about 15 grams); 1/4 cup fresh marjoram leaves (about 5 grams); 1/2 cup fresh mint leaves only (about 15 grams); 1 medium onion; 1 fresh chili pepper (to taste); 1/2 cup olive oil (about 120 ml); 2 fresh green onions; 1/4 cup fresh parsley leaves only (about 10 grams); 1 tablespoon kibbeh spice blend

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

Southern Tomato Kibbeh is a traditional vegan recipe from our rich southern Lebanese heritage. This is an ancestral dish, made when people start preparing the kibbeh spice blend, and it's the season for fresh basil, ripe tomatoes, and olive oil. This recipe tells many beautiful stories ❤️

Hiba Jamaleddine @Hiba

Saved

Ingredients

30 minutes

4 servings

1 cupfine brown bulgur for kibbeh (about 180 grams)
2.2 poundsfully ripe fresh tomatoes (about 1 kilogram)
1/2 cupfresh basil leaves (about 15 grams)
1/4 cupfresh marjoram leaves (about 5 grams)
1/2 cupfresh mint leaves only (about 15 grams)
1medium onion
1fresh chili pepper (to taste)
1/2 cupolive oil (about 120 ml)
2fresh green onions
1/4 cupfresh parsley leaves only (about 10 grams)
1 tablespoonkibbeh spice blend
دقة الكبة (تحويجة الكبة)

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Steps

30 minutes

1

Wash the bulgur and drain well. Do not soak.
2

Peel the tomatoes and chop them by hand or with a food processor. Add to the bulgur and mix well, rubbing the bulgur with the tomato until combined.
3

Finely chop the herbs, onion, and chili pepper in a food processor. Add them to the bulgur along with the kibbeh spices, salt, and olive oil. Mix and knead everything together thoroughly.
4

Transfer the kibbeh to a serving dish, drizzle with olive oil, and serve.
Important note: The original version of this dish does not include tomato paste or red pepper paste, as some modern versions do.