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    You are in: Home / Recipes / Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah) Recipe
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    Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah)

    Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah). Photo by Syrinx

    1/1 Photo of Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    dogsandwoods's Note:

    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.

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    Units: US | Metric

    Wheat Balls

    • 2 cups bulgur (wheat, finely ground)
    • 1 1/4 cups flour
    • 1 grated onion (and the juice)
    • 1 tablespoon coriander, ground

    Sauce for Wheat Balls


    1. 1
      For Wheat Balls:.
    2. 2
      Knead with water to form into 1 to 1 1/2" balls.
    3. 3
      Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
    4. 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. 5
      For Sauce:.
    6. 6
      Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
    7. 7
      Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
    8. 8
      Add to tomato sauce and simmer for half an hour.
    9. 9
      Pour sauce over kibbeh and serve.

    Ratings & Reviews:

    • on September 18, 2007


      This is a very interesting recipe, quite unlike anything I have ever eaten before. The Wheat Balls are very dense, and I wondered at first whether I had made them correctly. The sauce (with five lemons) was extremely lemony, but had a fabulous texture and appearance, and it went very well with the chewy blandness of the Wheat Balls. The recipe made 32 Wheat Balls, which I served with the sauce, and with salad and mint, as recommended - we all agreed that it worked very well as a dish and that we liked it a lot. Next time, I will add more coriander, because we couldn't really taste it in the finished product. I reheated leftover Wheat Balls by boiling them in water for ten minutes - not only did they hold their shape, but they tasted great with butter and chopped mint! Thank you for introducing me to something truly new to us! Reviewed for Pick A Chef, Fall 2007.

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    Nutritional Facts for Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah)

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.0
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 187.6 mg
    Total Carbohydrate 103.3 g
    Dietary Fiber 17.6 g
    Sugars 8.5 g
    Protein 15.1 g

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