Mezze platter: eggplant caviar, kebbes and salad
If you love Lebanese cuisine, try making this mezze platter at home..
1. For the kebbes, soak the bulgur in warm water for 30 minutes. During this time, prepare the eggplant caviar.Heat the oven at 180°C (th. 6). Wash and cut the eggplants in two along lengthwise. Crisscross the flesh with a knife. Drizzle some olive oil and season with salt. Pack the halves separately in aluminium foil and place in the the oven for 15 minutes. Open the foil. Scoop out the eggplant flesh and blend with the yoghurts, tahini and a drizzle of olive oil, salt and pepper. Refrigerate. Before serving sprinkle with paprika.
2. Prepare the kebbes: peel and chop 3 onions. Fry them in a pan with 2 tablespoons of oil. Add the pine nuts. Leave to cook for a few minutes, stirring with a wooden spoon.
3. Peel and chop the remaining onions. Rinse and chop the mint. In a bowl, work with your fingertips the beef with the chopped onions, the mint, 4-spice powder, cinnamon and salt and pepper. Add the drained bulgur. Mix well and set aside.
4. Adjust the temperature of the oven to 210°C (th. 7). Form meatballs with your the palm of your hands. Flatten a little and stuff with the pine nut mixture. Place on a lightly oiled oven sheet. Bake for 20 minutes and turn it when it is half cooked. Serve warm.
5. Prepare the salad: wash the lettuce and cut them into 2cm lengths. Rinse, loosen and chop the parsley and mint. Peel the cucumber, wash and remove the seeds of the tomatoes and bell peppers. Then cut the vegetables into small cubes. Peel and chop the onions and garlic. Place all the ingredients in a bowl. In a bowl, mix the vinegar with the sumac and olive oil. Add salt and pepper to taste. Sprinkle the sauce on the salad.
Photo credit : Sucré Salé
