Name: Ana Sortun's Heirloom Tomato Kibbeh
Yield: 6
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) -

Ingredients for - Ana Sortun's Heirloom Tomato Kibbeh

1. 2 c. grated tomato with pulp and seeds (about 2 large heirlooms)

2. 1 green bell pepper

3. 1 bunch scallions

4. 1 tbsp. red pepper paste (see Tip)

5. 1 tbsp. tomato paste

6. 2 tsp. ground cumin

7. 3/4 tsp. Aleppo chilies or sweet paprika

8. 1 1/4 c. fine bulgur

9. 1/2 c. Extra virgin olive oil

10. 6 small Brandywine or yellow heirloom tomatoes

11. 1 1/2 c. labne

12. 1 tbsp. extra virgin olive oil, for concassé

13. 1 lemon

14. 1 handful baby arugula or cress (optional)

How to cook deliciously - Ana Sortun's Heirloom Tomato Kibbeh

1 . Stage

Place 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.

2 . Stage

Prepare a medium-size mixing bowl with ice water.

3 . Stage

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 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 . Stage

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 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.

5 . Stage

In a small bowl, season labne with salt and pepper. Stuff each reserved tomato half with 3 to 4 tablespoons labne.

6 . Stage

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.