Stuffed Kibbeh with Eggplants

Ingredients

FILLING

1 medium round eggplant

1 onion peeled & diced

4 tablespoons corn oil

salt and pepper and red pepper to taste

1 teaspoon pomegranate molasses

1 cup pomegranate seeds (for decoration)

KIBBEH DOUGH

300 g ground meat (beef or lamb)

1 cup fine cracked wheat (burghol)

1 big onion peeled

salt and pepper to taste

1 cup corn oil

1 teaspoon marjoram

How to Cook:

FILLING:

Peel the eggplant and cut it into small cubes.

Fry the eggplant using 3 tablespoons of oil. Then, put them in a strainer.

Fry the onion with one tablespoon of oil until it changes color. Add salt, pepper and hot red pepper.

Next, add the pomegranate molasses.

Mix the onion mixture with the eggplants well.

KIBBEH DOUGH:

Wash the cracked wheat and let them sit for 15 minutes.

In a food processor, mash the onion. Then, add the cracked wheat and mash for 5 minutes. Next, add the meat, marjoram, salt and pepper and mash for another 5 minutes.

Remove the mixture and knead it with wet hands to make the kibbeh.

KIBBEH:

Divide the kibbeh preparation into small balls.

Make a hole in the middle of each ball, then, enlarge it using your finger; bring together the sides and sharpen the edges of the kibbeh.

Once all dough is done, deep fry the kibbeh in one cup of corn oil.

Cut each kibbeh in 2 pieces on long and fill each with some of the eggplant mixture.

Decorate each one with pomegranate seeds.