Real African Dishes: [MC-AllEthnic-Recipes] Ana Sortun's Heirloom Tomato Kibbeh

Tuesday, January 18, 2011

[MC-AllEthnic-Recipes] Ana Sortun's Heirloom Tomato Kibbeh - MidEast

* Exported from MasterCook *

Ana Sortun's Heirloom Tomato Kibbeh - MidEast
Recipe By :Chef Ana Sortun
Serving Size : 6 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups grated tomato -- with pulp and seeds (about 2 large heirlooms)
1 green bell pepper -- finely minced
1 bunch scallions -- finely minced
1 tablespoon red pepper paste -- (see Tip)
1 tablespoon tomato paste
2 teaspoon ground cumin
3/4 teaspoon Aleppo red pepper flakes -- or sweet paprika
1 1/4 cups fine bulgur
1/2 cup extra virgin olive oil
6 small Brandywine tomatoes -- or yellow heirloom tomatoes
1 1/2 cup labne -- or Greek-style yogurt
1 tablespoon extra virgin olive oil -- for concassé
1 lemon -- cut into 6 big wedges to squeeze
1 handful baby arugula -- or cress (optional), very lightly dressed in olive oil

Place grated tomato, minced green pepper, scallions, pepper paste, tomato paste, cumin, and chilies in a bowl. Whisk together and season well with salt and pepper. Stir in fine bulgur and 1/2 cup olive oil and let sit 15 to 20 minutes, stirring from time to time.

Prepare a medium-size mixing bowl with ice water.

In a medium-size saucepan, bring water to a boil on high heat. Make an X with a small paring knife in each of the tomatoes. Drop them in boiling water for 20 seconds or until you see skin peel back from tomato. Using a slotted spoon or sieve, remove tomatoes from water and plunge into bowl of ice water. Remove skins.

Cut each tomato in half lengthwise and remove seeds. Salt each tomato lightly and allow to sit for a few minutes, cut side down, to get rid of some of the water. Select 6 beautiful halves for stuffing and finely mince other 6 halves. Chop minced tomatoes until they start to form a paste. Place over a sieve and let drain 10 minutes to lose some of their water. Place tomato concassé in a small mixing bowl and season with salt and pepper. Stir in a tablespoon of olive oil and set aside.

In a small bowl, season labne with salt and pepper. Stuff each reserved tomato half with 3 to 4 tablespoons labne.

To serve, spread kibbeh in a round shape on a plate, top with a couple of tablespoons of tomato concassé, some lightly dressed greens, and stuffed tomato half. Serve with lemon.

Serves 6

AuthorNote: You can substitute 1 teaspoon harissa for the 1 tablespoon red pepper paste, if desired.

Traditionally made with lamb, this vegetarian version of kibbeh from Ana Sortun explodes with flavor.

Cuisine:
"MidEastern"
Source:
"Delish"
S(Formatted by Chupa Babi):
"Jan 2011"
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Per Serving (excluding unknown items): 401 Calories; 22g Fat (46.6% calories from fat); 13g Protein; 44g Carbohydrate; 8g Dietary Fiber; 4mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 2689 0 0 26564 0 0 0 218 0 1514 26509 0 0 900048