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.