Heirloom Tomato Kibbeh

 

Heirloom Tomato Kibbeh

• 2 cups of grated tomato with pulp and seeds (2 lg. heirlooms)
• 1 green bell pepper, finely minced
• 1 bunch of scallions, finely minced
• 1 Tbsp. of red pepper paste or 1 teaspoon of harissa
• 1 Tbsp. of tomato paste
• 2 tsp. ground cumin
• ¾ tsp. Aleppo chilies or sweet paprika
• 1 ½ cups fine bulgur
• ½ cup California Olive Ranch extra virgin olive oil + 1 Tbsp.
• 6 small brandywine or yellow heirloom tomatoes
• 1 ½ cups of labne
• 1 lemon cut into 6 big wedges to squeeze

Place the grated tomato, minced green pepper, scallions, pepper paste, tomato paste, cumin and chiles in a bowl. Whisk together and season well with salt and pepper. Stir in fine bulgur and ½ cup California Olive Ranch extra virgin olive oil and let sit for 15-20 minutes, stirring from time to time.

Prepare a medium-size mixing bowl with ice water.

In a medium-sized saucepan, bring water to a boil on high heat. Make an X with a small paring knife in each of the 6 yellow or small brandywine tomatoes. Drop them in the boiling water for 20 seconds or until you see the skin peel back from the tomato. Using a slotted spoon or sieve, remove the tomatoes from the water and plunge them into the bowl of ice water. Remove the 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 rid of some of the water. Select 6 beautiful halves for stuffing and finely mince the other 6 halves. Chop the minced tomatoes until they start to form a paste. Place them over a sieve and let them drain for 10 minutes to lose some of their water. Place the tomato concassé in a small mixing bowl and season with salt and pepper. Stir in a tablespoon of California Olive Ranch extra virgin olive oil and set aside.

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

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

Recipe courtesy of Chef/Owner Ana Sortun, Oleana, Cambridge, MA

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