Salads and appetizers
Tomato Kibbeh with Eggs
Appetizers to whet the appetite and brighten the main course on our table. Discover this dish some may find new, and you won't regret it. Here's the step-by-step method to prepare Tomato Kibbeh with Eggs. Bon appetit!
Adjust servings
Ingredient quantities update instantly for your selected yield.
Recipe tags
Recipe story
Ingredients: 2 cups fine white bulgur\n6 ripe tomatoes\n3 cups parsley, finely chopped \n3 cups green onions, finely chopped\n3 onions, finely chopped\n3 fresh peppers, chopped\n1/4 cup vegetable oil\n1 1/2 teaspoons ground coriander\n1/2 teaspoon chili powder\n1 teaspoon salt, or to taste\na pinch of cumin\n1 teaspoon pepper paste\n1 1/2 teaspoons tomato paste\n5 beaten eggs
\n
\nPreparation:\nFry the dried onions and peppers in a little oil until they soften and turn golden. Add the tomatoes and stir until they cook.
Add about 1 cup of hot water along with the tomato paste and pepper paste, then add 1 cup of parsley and 1 cup of green onions and stir for a while. Use the stock you obtain to knead the bulgur well with your hands.
Add all the ingredients cooked gradually on top of the bulgur and continue kneading and mixing while still hot. Finally, sprinkle the spices and the beaten eggs and the remaining parsley and onions and mix well.
Serve Tomato Kibbeh hot or cold alongside yogurt
\n \n
Tomato Kibbeh recipe from a friend and chef on Shoutabkhin Today:\n
Jihan Liu \n
\nClick the name Jihan to visit her page on our site and learn her tasty recipes\n#Recipes#Recipe#Tomato_Kibbeh#Tomato
Ingredients
- 2 cups fine white bulgur
- 6 ripe tomatoes
- 3 cups finely chopped parsley
- 3 cups finely chopped green onions
- 3 dried onions, finely chopped
- 3 fresh peppers, chopped
- 1/4 cup vegetable oil
- 1 1/2 teaspoons ground dried coriander
- 1/2 teaspoon hot chili powder
- 1 teaspoon salt, or to taste
- A pinch of ground cumin
- 1 teaspoon pepper paste
- 1 1/2 teaspoons tomato paste
- 5 eggs, beaten
Method
- Fry the dried onions and peppers in a little oil until they soften and take on a golden color, then add the tomatoes and stir until they are cooked.
- Add about 1 cup of hot water and the tomato paste and pepper paste, then add 1 cup of parsley and 1 cup of green onion and stir for a while; use a little of the broth you obtain to rub the bulgur well with the palms of your hands.
- Gradually add all the cooked ingredients over the bulgur and continue rubbing and kneading while it is still hot; finally, sprinkle the spices, the beaten eggs, and the remaining parsley and onions and mix well.
- Serve the Tomato Kibbeh cold or hot alongside yogurt.
