Appetizers › Heirloom Tomato Kibbeh

Makes 6 Servings

• 2 cups tomato, grated, with pulp & seeds (2 large heirlooms)
• 1 green bell pepper, finely minced
• 1 bunch scallions, finely minced
• 1 tbsp red pepper paste or 1 tsp harissa
• 1 tbsp tomato paste
• 2 tsp ground cumin
• ¾ tsp Aleppo chilies or sweet paprika
• 1¼ cups fine bulgur
• ½ cup extra virgin olive oil + 1 tbsp
• 6 small brandy wine or yellow heirloom tomatoes
• 1½ cups labne
• 1 lemon, cut into 6 big wedges to squeeze

1. Place grated tomato, green pepper, scallions, pepper paste, tomato paste, cumin, and chilies in a bowl. Whisk together. Season well with salt and pepper. Stir in fine bulgur and ½ cup olive oil and let sit 15-20 minutes, stirring from time to time
2. Prepare a medium-size mixing bowl with ice water
3. 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 6 yellow or small brandy wine 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
4. 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 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
5. In a small bowl, season labne with salt and pepper. Stuff each reserved tomato half with 3-4 tbsp labne
6. 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