As I write the recipe so I don’t forget it later (since I do everything “in my head”) the smell of this kibbeh is invading the house in a way you have no idea about!!! The eggplant makes the kibbeh softer and more moist and doesn’t alter its nothing the flavor. After baking, it disappears in the middle, no one will realize it’s there. Do you want to get your hands dirty?
Preparing the wheat:
Soak 1/2 cup (tea) of wheat for kibbeh in 2/3 cup (tea) very hot water and leave to soak. You will see that the wheat will absorb all the water in approximately 15 minutes, you won’t even need to drain it. The wheat will now be ready for use.
Preparing the eggplant:
Remove the skin from an eggplant and cut into cubes. Sprinkle 1 tablespoon of salt and mix well.
Let it rest for 20 minutes, stirring occasionally.
You will notice that it will release a lot of water. After 20 minutes, wash the eggplant cubes well to remove the salt, drain, drizzle with plenty of olive oil and place in the microwave for 4 minutes (or sauté on the stove until wilted).
Let cool.
Preparing the kibbeh seasoning:
Place in the processor or finely chop: 1 onion, 2 cloves of garlic, 1/2 cup of mint leaves, 1/2 cup of parsley, 2 tomatoes without skin and seeds.
Preparing the kibbeh dough:
Mix the wheat, eggplant, chopped seasonings and 500g of ground meat.
Season with salt and pepper. Syrian pepper adds a special touch, but is optional.
Drizzle with a little olive oil and mix until a homogeneous dough forms. To check if the seasoning is good, heat a non-stick frying pan and place a small ball of dough on the grill. Taste to test the seasonings.
Grease a baking dish or refractory with olive oil, add the kibbeh dough and bake in an oven already heated to 220º (mine spent 50 minutes in the oven). I don’t cover it with aluminum to dry the water, which releases more quickly. It was AWESOME!!! I think it was the best kibbeh I’ve eaten in terms of texture. I hate roasted kibbeh!
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