First part is the sauce
Ingredients for sauce:
1 large EggPlant, (cut into large shreds)
2 large Onions
Few Leaves of Swiss Chard, (in Arabic it is called, SELEK)
1 cup of cooked Hummus
2 tablespoons of Tomato Paste
1 small carton 200g Pomi, tomato sauce
2 or 3 tablespoons of Flour
4 Garlic cloves, (crushed)
2 squeezed Lemons
Salt and pepper to taste
4 tablespoons of Vegetable Oil
1/4 cup Vegetable Oil, (for frying the eggplant)
Water
Method
Soak the shredded eggplant with salt and leave for 15 minutes to release its water. After 15 minutes, try to squeeze them to release more of the water. Let dry.
Heat 1/4 cup vegetable oil in a frying pan. When the oil is hot enough, fry the shredded and squeezed eggplants, when golden color, remove and place on kitchen paper to absorb any excess oil.
Cut the onions to slices then fry them with the oil, when golden color add the swiss chard leaves and fry for 2 more minutes. Add the tomato paste, then the hummus and mix together for 1 more minute. Add the Pomi sauce and water to the mixture to cover at least 3/4 of the pan. When it starts boiling and if you find the color is light, add more Pomi. In a cup mix the flour with some of the sauce in order to add it to the main sauce to have a consistency of light gravy. Add salt and pepper to taste. Let it boil on low heat for a while.
The sauce is ready!
The second part is the filling
Ingredients
1 and 1/2 ounce Minced Meat
2 large Onions, (diced)
1/4 cup, Pine Nuts
3 tablespoons Vegetable oil
Salt and Pepper
Method
Cut the onions to small pieces. Fry the pine nuts with oil until lightly golden, add the onions, fry until they get soft. Add the minced meat, keep frying on medium heat until the meat is cooked. Add salt and pepper.
The filling is ready!
The third part is the kibbeh
Ingredients
1/2 kg minced Meat, (paste)
1 and a half cups of Fine Rice
One Onion
Salt and Pepper
Method
Use your blender to smooth the minced meat to become like paste, then add the onion, fine rice and the salt with pepper until well mixed together. If you find the paste is dry you can add some cold water.
The kibbeh paste is ready!
All you have to do is to make balls of kibbeh dough and then make a hole in the middle to fill the meat filling that you already prepared. (Don’t let the Kibbeh balls be too thick ما تخلي الاقراص يكونوا كتير تخان). You can make them as balls or flat or (oval-shaped اقراص).
Drop each of those kebabs or اقراص and the fried eggplants into the soup while it is boiling, one at a time so that they keep in shape. Cook for around half an hour. Taste one to see if it is cooked enough.
It is ready to serve while hot.
