Eggplant Kibbeh with Spicy Labneh – Recipe for Preparing Eggplant Kibbeh with Spicy Labneh

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Eggplant Kibbeh with Spicy Labneh – Recipe for Preparing Eggplant Kibbeh with Spicy Labneh

This unique variation of kibbeh hails from the rich culinary traditions of the Levantine kitchen. Combining the earthy flavors of eggplant with the creamy tang of spicy labneh, this dish is a delightful option for lunch and is often served with a fresh herb salad.

Ingredients for Eggplant Kibbeh with Spicy Labneh (Serves 6)

Eggplant Kibbeh with Spicy Labneh


For the Kibbeh Dough:

  • 1 kg fine bulgur.
  • 600 g lean minced lamb or beef.
  • 600 g onions, finely chopped.
  • A pinch of lemon zest.
  • A pinch of citric acid (optional).
  • Salt to taste.
  • A pinch each of sweet spices, cumin, coriander, and marjoram.

For the Labneh Filling:

  • 300 g labneh.
  • 50 g black olives, pitted and chopped.
  • 1 teaspoon red pepper paste.

For the Eggplant Filling:

  • 1 kg eggplant, peeled, diced, and fried.
  • 60 g pomegranate molasses.
  • 20 g lemon juice.
  • Salt to taste.
  • A pinch of white pepper.
  • 20 g pine nuts, toasted.
  • 80 g sour lemon (optional).

For the Salad:

  • A handful of purslane.
  • A handful of fresh mint.
  • A handful of fresh thyme.
  • A handful of cress.

For the Salad Dressing:

  • 1 cup olive oil.
  • ¼ cup pomegranate molasses.
  • Salt and black pepper to taste.

Steps to Prepare Eggplant Kibbeh with Spicy Labneh

  1. Prepare the Dough:

    • Combine the bulgur, minced meat, onions, and spices in a food processor and blend until smooth.
    • Knead the mixture by hand until it forms a cohesive dough. Cover and refrigerate for about an hour to allow it to set.

  2. Prepare the Eggplant Filling:

    • In a bowl, mix the fried eggplant with pomegranate molasses, lemon juice, salt, and white pepper until well combined.
    • Add the toasted pine nuts just before filling to retain their crunch.

  3. Prepare the Labneh Filling:

    • In another bowl, combine labneh, chopped olives, and red pepper paste. Mix until smooth and creamy.

  4. Shape and Cook the Kibbeh:

    • Remove the dough from the fridge and divide it into small portions. Shape each portion into a ball, then use your finger to create a hollow center.
    • Repeat the process until all the dough is used.
    • Fry the kibbeh balls in hot oil until golden and crispy. Allow them to cool slightly.

  5. Stuff the Kibbeh:

    • Fill half of the kibbeh with the eggplant mixture and the other half with the labneh mixture.

  6. Prepare the Salad and Dressing:

    • Mix the fresh herbs in a bowl.
    • In a separate bowl, whisk together olive oil, pomegranate molasses, salt, and black pepper. Pour the dressing over the salad and toss gently.

  7. Serve:

    • Arrange the kibbeh on a serving plate, garnished with pomegranate seeds and additional pine nuts. Serve alongside the fresh herb salad for a complete meal.

Tips:

  • For added texture, you can sprinkle sesame seeds over the kibbeh before frying.
  • Pair with a refreshing mint yogurt dip for an extra layer of flavor.

Enjoy this creative and flavorful Eggplant Kibbeh with Spicy Labneh, a dish that perfectly blends tradition and innovation! Bon appétit!

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