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

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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

• 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.