Mini kibbeh — small kibbeh balls filled with either ground meat or eggplant mutabbal. Try them and they will surely be a hit.

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

Soak the bulgur in water in a bowl for 30 minutes, then wash and drain it very well.
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.
Place the mixture in the fridge while you prepare the fillings.
In a frying pan over the heat, sauté a finely chopped onion until softened.
Add the 500 g ground meat for the filling and cook, stirring, for about 10 minutes.
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.
Place them in the freezer for 2 hours so they hold their shape when frying.
Deep-fry the kibbeh in hot oil, then spoon a little of the cooked meat filling into each one.
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.
You can also fill the kibbeh with prepared eggplant mutabbal. Roast the eggplants in the oven or over the gas flame until cooked through.
Place the roasted eggplant in a bowl of water to make it easier to peel.
Drain it in a colander to remove excess water.
Mash the roasted eggplant until smooth, then add tahini (about 2 tablespoons per medium eggplant), lemon juice to taste, and salt — then mix.
Fill the mini kibbeh with the eggplant mutabbal and serve immediately.

These two new recipes are from a friend and cook on the site

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Mini Kibbeh Stuffed with Ground Meat or Eggplant Mutabbal

Prep checklist