Many people are familiar with kibbeh, the bulgar wheat shell filled with meat that is a traditional item at many sephardic homes. However not that many people are familiar with Kibbeh neye, it's vegetarian cousin. This meal is great for the summer since it requires no oven time and packs a light but delicous flavor. The original kibbeh neye involved use of raw choppen meat but today it is made in vegetarian fashion.
Kibbeh Neye:
1 pepper (color of your choice)
1 tomato
half a bunch of parsley
1/2 cup red lentils
1 and 1/2 cups water
2 medium sized onions
2 Tbs. oil
1 and 1/4 cup fine bulgur
3 oz. tomato paste
1 Tbs. cumin
1 Tbs. coarse salt
pinch of red pepper
Clean red lentils to remove any stones. Drain. Boil red lentils in 1 and 1/2 cups water and let simmer, covered, for 20 minutes. Chop onion and sautee it in the oil until the onions are clear and soft. Chop the tomato, pepper and parsley in your food processor. Wash bulgur in cold water and drain out any excess liquid. Add the vegetable mixture, onion and the hot lentils to the bulgur and mix well. Mix in the tomato paste and seasoning. Place mix in fridge for half an hour to firm up. Then shape into 2-inch long torpedo shapes.
