كبة برغل نباتية

We heat five tablespoons of olive oil in a pan over medium heat, then add the chopped onion and sauté until softened.

We add a little cumin and stir it with the onion until fragrant.

We add the red pepper paste and tomato paste, stirring well until the flavors blend together.

We pour in one cup of hot water and let the mixture simmer briefly.

In a bowl, we place the fine bulgur and pour the hot mixture over it, stirring until it absorbs the liquid.

We cover the bowl and let it rest for about 30 minutes until the bulgur grains soften.

We spread the bulgur mixture onto a tray, then add the pomegranate molasses, lemon juice, and a drizzle of olive oil, kneading well until it becomes cohesive.

We shape the kibbeh by pressing it gently with our fingers into the desired form.

We serve the kibbeh on lettuce leaves and garnish with cherry tomatoes, walnuts, parsley, and mint. Optionally, we can drizzle more lemon juice and pomegranate molasses before serving.