Mini Kibbeh Stuffed with Ground Meat or Eggplant Mutabbal

Ingredients

• 1 kg meat for the kibbeh shell
• 500 g ground meat for the filling
• 2 large dry onions
• 1 kg fine bulgur
• Salt
• Seven-spice mix (baharat)
• Ground cinnamon
• Eggplants for roasting
• Lemon
• Tahini

Method

1. Soak the bulgur in water in a bowl for 30 minutes, then wash and drain it very well.
   Timers: 30 min
2. In a food processor, grind the meat for the kibbeh shell, then add the bulgur, one onion, salt and spices and process until you have a cohesive kibbeh mixture.
3. Place the mixture in the fridge while you prepare the fillings.
4. In a frying pan over the heat, sauté a finely chopped onion until softened.
5. Add the 500 g ground meat for the filling and cook, stirring, for about 10 minutes.
   Timers: 10 min
6. Shape the mini kibbeh by hand into small kibbeh cups: sealed at the bottom and sides and open at the top so they have a base to sit on.
7. Place them in the freezer for 2 hours so they hold their shape when frying.
   Timers: 120 min
8. Deep-fry the kibbeh in hot oil, then spoon a little of the cooked meat filling into each one.
9. Garnish with pistachios or any nuts you prefer. Alternatively, you can brush lightly with oil and bake them in the oven for 40 minutes instead of frying.
   Timers: 40 min
10. You can also fill the kibbeh with prepared eggplant mutabbal. Roast the eggplants in the oven or over the gas flame until cooked through.
11. Place the roasted eggplant in a bowl of water to make it easier to peel.
12. Drain it in a colander to remove excess water.
13. Mash the roasted eggplant until smooth, then add tahini (about 2 tablespoons per medium eggplant), lemon juice to taste, and salt — then mix.
14. Fill the mini kibbeh with the eggplant mutabbal and serve immediately.
15. Note: You can also prepare chickpea mutabbal to fill the mini kibbeh — click the link to see how Chickpea Mutabbal with Tahini
16. These two new recipes are from a friend and cook on the site
17. For more of Terez's wonderful recipes, see Spinach and Cheese Pastries