Kibbeh

Ingredients

• 250 g bulgur
• 2 medium eggplants
• 2 cloves garlic
• 1 red chili pepper
• 1 tsp Cornstarch
• 1 large onion
• 0.5 tsp allspice (ground)
• 0.5 tsp ground coriander
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 20 g Parsley (1 bunch)

Instructions

1. 1.

   Put bulgur in a bowl, cover with water and soak for 20 minutes.

2. 2.

   While the bulgur soaks, wash and roughly cube the eggplants. Peel and coarsely chop the garlic. Split the chili pepper lengthwise, remove seeds, wash and chop. Pulse the vegetables in a food processor until very fine. Drain the bulgur in a sieve.

3. 3.

   Peel the onion and dice it finely. Combine the onion with the bulgur and pureed vegetables in a bowl. Mix the cornstarch with a little water and add to the mixture. Season with allspice, coriander, salt, pepper and knead into a dough. Shape the dough into patties using damp hands.

4. 4.

   Heat oil in a non‑stick pan and fry the patties until golden brown on all sides; drain on paper towels. Wash, dry shake, and chop the parsley. Sprinkle the kibbeh with parsley and serve on plates.