Herb-Braised Lamb Kibbeh with Charred Eggplant & Pomegranate Yogurt

Name: Herb-Braised Lamb Kibbeh with Charred Eggplant & Pomegranate Yogurt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 10 oz ground lamb; 0.5 cup bulgur wheat; 1 medium eggplant; 0.25 medium red onion; 3 tbsp fresh mint; 3 tbsp fresh parsley; 0.75 tsp ground cumin; 0.25 tsp ground cinnamon; 2 tbsp pomegranate molasses; 3 tbsp extra virgin olive oil; 0.5 cup plain Greek yogurt; 0.25 cup pomegranate seeds; 0.5 cup vegetable broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Prep 20 min · Cook 25 min · Serves 2 · medium

Mediterranean Diet

Lebanese-inspired ground lamb and bulgur patties braised until tender, served alongside smoky roasted eggplant and finished with tangy pomegranate-infused Greek yogurt. A sophisticated, aromatic dinner that celebrates Levantine flavors.

Ingredients

10 oz ground lamb
0.5 cup bulgur wheat
1 medium eggplant
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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