Ingredients

• 2 cups tomato, grated, with pulp & seeds (2 large heirlooms)
• 1 green bell pepper, finely minced
• ½ sweet red onion, diced
• 1 red bell pepper, minced
• 1 scallion, finely minced
• 1 tbsp red pepper paste or 1 tsp harissa
• 2 tsp ground cumin
• 5-6 mint leaves, finely chopped
• 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

How-to