"A hearty tomato broth with bulgur wheat meatballs, seasoned with warming spices. A satisfying, easy to make vegetarian dinner."
Bulgur ‘Meatballs’ in Seasoned Tomato Broth (Kibbeh Hali)
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
For the bulgur meatballs
- 1/2 cup + 1 tablespoon fine bulgur wheat , (#1 grind)
- 1/2 cup ground rolled oats or unbleached all-purpose flour
- 1 tablespoon onion, finely minced
- 1/4 teaspoon garlic, finely minced
- 1/8 teaspoon Himalayan pink salt
- 1/8 teaspoon black pepper
- 1 large egg, (for a vegan option, make a flax egg)
ingredients
For the broth
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1 1/4 cup assorted bell peppers, chopped into ½-inch pieces
- 1 tablespoon coriander powder
- 1 1/2 cups tomato puree
- 1 teaspoon Himalayan pink salt, or to taste
- 1/2 teaspoon allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper, (plus extra for garnish)
- 2 bay leaves
- 4 cups water
ingredients
For the garnish
- 1/2 lemon freshly juiced
- 2 tablespoons parsley, finely chopped
- 1/4 cup crumbled feta cheese or whole milk yogurt, (optional)
Method
Step 1
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