Ingredients
2 c. grated tomato with pulp and seeds (about 2 large heirlooms)
1 green bell pepper
1 bunch scallions
1 tbsp. red pepper paste (see Tip)
1 tbsp. tomato paste
2 tsp. ground cumin
3/4 tsp. Aleppo chilies or sweet paprika
1 1/4 c. fine bulgur
1/2 c. Extra virgin olive oil
6 small Brandywine or yellow heirloom tomatoes
1 1/2 c. labne
1 tbsp. extra virgin olive oil, for concassé
1 lemon
1 handful baby arugula or cress (optional)
Preparation
Step 1Place 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.Step 2Prepare a medium-size mixing bowl with ice water.Step 3In 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.Step 4Cut 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.Step 5In a small bowl, season labne with salt and pepper. Stuff each reserved tomato half with 3 to 4 tablespoons labne.Step 6To 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.
