Kibbeh (Middle Eastern Ground Lamb with Eggplant Sauce)

Instructions

In a bowl let the bulgur soak in cold water to cover for 10 minutes to 1 hour (depending on the size of the grain), or until it is tender but still chewy, drain it in a fine sieve, and squeeze out the excess moisture by handfuls. In a large bowl combine the bulgur, the lamb, the onions, the salt, the sugar, the lemon rind, the cayenne, the cinnamon, and the allspice and in a food processor grind the mixture in batches until it is almost smooth and just forms a ball. With moistened hands knead the mixture for 5 minutes, or until it is fairly smooth, and knead in the parsley. Form heaping tablespoons of the mixture into 2½-inch-long sausage shapes. In a large heavy skillet heat the oil over moderately high heat until it is hot and in it sauté the kibbeh in batches, turning them, for 7 minutes, or until they are golden brown and crisp. Transfer the kibbeh as they are done to paper towels to drain briefly. The kibbeh mixture may be made 1 day ahead. Mound the kibbeh on a heated platter and serve them with the eggplant sauce. Serves 12 as an hors d'oeuvre or 6 as a main course.

Eggplant Sauce

Instructions

In a jelly-roll pan rub the eggplants with 1 tablespoon of the oil and broil them under a preheated broiler about 3 inches from the heat, turning them, for 40 to 45 minutes, or until they are charred and soft. Let the eggplants cool, halve them, and scrape the flesh from the skin. In a food processor or blender purée the eggplant with the garlic, the lemon juice, and salt and pepper to taste, with the motor running add the remaining 4 tablespoons oil in a stream, and blend the mixture until it is smooth. The sauce may be made up to 2 days ahead. Makes about 3 cups.