Avocado Kibbeh

Soak the fine bulgur with water. Stir well using your hands to infuse together. Leave it for 20 minutes aside, then using your hands to knead for a few minutes until you notice the bulgur grains have softened.
Now let’s make the big flavor enhancer which we call the kamouneh: in a food processor combine together 4 tablespoons of fine bulgur, and ½ tablespoons kibbeh spice, (check the note section below for the kibbeh spice), grind them well then add a parsley sprig and some basil leaves and pulse a few more times until you end up with an amazing smooth mix that we call kamouneh.
Add the kamouneh to the hydrated bulgur and mix well.
Cut the avocados in half and remove the pits, puree in a food processor for a smoother consistency, or alternatively, mash by hand for a more rustic texture.
Add the soaked bulgur, season with salt, and stir in a generous drizzle of olive oil. Mix well to infuse together.
Add some crushed Habaneros, this is optional, but highly recommended, mix one more time and transfer the avocado kibbeh to a serving plate.
Cut the cherry tomatoes into halves, and cover the avocado kibbeh with those cherry tomatoes
Decorate the edges of the plate with some onion wedges, an extra drizzle of olive oil and a few more chili flakes are welcome. and serve directly with some pita bread/ Lebanese bread. Happy eating!
If you are not eating on the spot cover with plastic wrap. Ideally, plastic wrap should create an airtight seal, preventing the avocado from oxidizing.

Kibbeh Spice