Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah) |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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07/07/07:This recipe is an old Arabic main dish for meatless meatballs. Nowadays, we call this vegan. It is something that I grew up with and just adore. My vegan friends are happy to have such a tasty dish. Served with a fresh salad (if you can top that salad with fresh peppermint, all the better) and a vinegar and olive oil dressing, you will know that you are eating right! 01/06/09: Made this for the church potluck using the juice of only two lemons and using a 6 oz. can of tomato paste. I believe that the flavor was much better. Taste your sauce as you season it! My apologies to Syrinx. Ingredients:
2 cups bulgur (wheat, finely ground) |
1 1/4 cups flour |
1 grated onion (and the juice) |
1 tablespoon coriander, ground |
3 ounces tomato paste |
1/2 cup water |
1/4 cup oil (preferably olive) |
3 onions, sliced in long slivers |
3 garlic cloves (at least!) |
2 tablespoons ground coriander |
5 ounces lemon juice (juice of 5 lemons) |
Directions:
1. For Wheat Balls:.
2. Knead with water to form into 1 to 1 1/2 balls.
3. Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
4. Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside.
5. For Sauce:.
6. Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
7. Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
8. Add to tomato sauce and simmer for half an hour.
9. Pour sauce over kibbeh and serve.
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