Kubbah Safarjalīyah with a Twist

Ingredients

• 1 cup (185g) bulgur wheat 1 cup (185g) bulgur wheat
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 large eggplant, diced 1 large eggplant, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 28g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the bulgur wheat in a bowl and cover it with warm water. Let it soak for 10 minutes, then drain and squeeze out any excess water.
3. 3.
   In a large mixing bowl, combine the soaked bulgur wheat, ground meat, onion, garlic, cumin, coriander, cinnamon, paprika, lemon zest, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the diced eggplant and sauté until it becomes tender and slightly golden. Then, add the diced tomatoes and cook for another 2-3 minutes.
5. 5.
   Grease a baking dish with olive oil. Take a portion of the bulgur wheat mixture and flatten it in your palm. Place a spoonful of the eggplant and tomato filling in the center, then fold the bulgur mixture around it, shaping it into an oval or round shape. Repeat this process with the remaining mixture and filling.
6. 6.
   Arrange the stuffed kubbah in the greased baking dish and bake for 25-30 minutes, or until they are cooked through and golden brown on the outside.
7. 7.
   Serve the Kubbah Safarjalīyah warm, garnished with fresh herbs and accompanied by a side of yogurt or tahini sauce.

Treat your ingredients with care...

• Eggplant — Make sure to dice the eggplant into small, uniform pieces to ensure even cooking.
• Bulgur wheat — Soaking the bulgur wheat helps to soften it and make it easier to work with. Squeeze out any excess water to prevent the mixture from becoming too wet.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or chickpeas.
• Experiment with different fillings such as spinach and feta cheese or roasted red peppers and goat cheese.
• Serve the Kubbah Safarjalīyah with a side of tabbouleh salad and pickled vegetables for a complete Syrian feast.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the bulgur wheat mixture.
• Leftover Kubbah Safarjalīyah can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.

Serving advice

Serve the Kubbah Safarjalīyah as a main course accompanied by a fresh salad, warm pita bread, and a side of yogurt or tahini sauce. Garnish with chopped parsley or mint for an extra burst of freshness.

Presentation advice

Arrange the Kubbah Safarjalīyah on a platter, showcasing their golden-brown exterior. Drizzle some tahini sauce over the top and sprinkle with pomegranate seeds for a pop of color. Serve with a side of fresh herbs and lemon wedges for an inviting presentation.