Kibbet Banadoura
Jad Youssef’s Kibbet Banadoura is a traditional Lebanese tomato kibbeh recipe from the south of Lebanon, made with fine burghul, ripe tomatoes, fresh herbs and extra virgin olive oil.This no-cook Lebanese dish is light, fragrant and full of authentic regional character, with mint, basil, marjoram and chilli bringing depth to every bite. Ideal for home cooks looking for a fresh Middle Eastern vegetarian recipe with strong seasonal appeal.This recipe serves 4-5.Taken from Lebnani by Jad Youssef, a book published by Meze.
- Time: 40 min
Source: The Staff Canteen
Ingredients
- fine brown burghul
- large ripe heritage vine tomatoes
- small brown onion, grated
- tomato paste
- fine sea salt, or to taste
- freshly ground black pepper
- ground cumin
- extra virgin olive oil
- fresh mint leaves
- fresh basil leaves
- fresh marjoram
- fresh red chilli, deseeded if preferred
- edible dried rose petals, gently crushed, optional
- extra virgin olive oil, for drizzling
- romaine leaves
- warm khobez
- raw onion wedges