This dish is simply amazing for vegetarians. Period. It is tasty, flavorful, full of nutrient rich ingredients, and doesn't sacrifice that "hearty meal feel" whatsoever. This is a dish that you can play around with once you are comfortable with this recipe. Add or take away to suit your specific tastes and/or needs and make a dish to call your own.
Vegetarian Baked Kibbee BiSanieh
- 2 cups minced onion
- 1 ½ cups chopped onions
- 3 tbsp olive oil
- 1 ½ cups fine bulghur wheat
- 1 medium eggplant
- 3 lbs. potatoes
- 1 tsp freshly ground black pepper
- 1 tsp allspice
- ½ tsp sumac
- 2 tbsp chopped parsley
- ¼ cup cooked chick peas
- ¼ tsp cinnamon
- ½ cup cold water
- ½ cup pine nuts
- Salt to taste
- Sauté 1 ½ cups chopped onions into 3 tbsp olive oil until tender.
- Add pine nuts until they turn light golden color.
- Add allspice, cinnamon, salt and pepper...mix well, remove from heat
- Add chickpeas and parsley to the sautéed onions and spices mixture, stirring well; set aside to cool.
- Peel eggplant and cut into long slices (¼ inch thick).
- Oil the base of a baking sheet and add a layer of eggplant brushed with olive oil and bake until soft and tender (8-10 minutes in 350° oven).
- Repeat this step to bake all of the remaining eggplant.
- Boil potatoes until firm yet tender.
- Peel and cut ½ of the cooked potatoes in to very small pieces.
- Peel remaining potatoes and mash in processor.
- Add 1 tsp of oil and a splash of water to the potatoes to moisten.
- In a mixing bowl, soak bulgur wheat with enough water to dampen and set aside for 15 minutes.
- Mix mashed potatoes with minced onions, then combine with the new softened bulghur wheat and mix thoroughly.
- Work the mixture with your hands (clean hands of course) and then add the remaining spices and knead into a soft doughy mixture.
- Divide the mixture in half.
- Oil the bottom and sides of a 9 by 12 inch baking pan, spreading half the potato and bulgur mixture on the bottom.
- Place one or two layers (your preference) of baked eggplant over the mixture and sprinkle with sumac.
- Add the stuffing mixture, spreading evenly over the eggplant.
- Add the rest of the potato bulgur mixture, smoothing the top using a few drops of water.
- Score the top by cutting the layers into square or diamond shapes.
- Sprinkle with pine nuts.
- Bake in a preheated oven at 350° for 25 minutes.
Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!
Visit http://www.themediterraneandigest.com/ for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.
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