Herb-Braised Lamb Kibbeh with Charred Eggplant & Pomegranate Yogurt

Ingredients

• 10 oz ground lamb, lean
• 1/2 cup bulgur wheat, fine grain
• 1 medium eggplant, cut into 1/2-inch rounds
• 1/4 medium red onion, minced
• 3 tbsp fresh mint, chopped
• 3 tbsp fresh parsley, chopped
• 3/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 tbsp pomegranate molasses, divided
• 3 tbsp extra virgin olive oil, divided
• 1/2 cup plain Greek yogurt, full-fat
• 1/4 cup pomegranate seeds
• 1/2 cup vegetable broth, low-sodium
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice, fresh

Instructions

1. 1

   Soak bulgur in 3/4 cup warm water for 25-30 minutes until completely tender, then drain excess liquid and squeeze dry.

2. 2

   In a bowl, combine lamb, soaked bulgur, minced red onion, mint, parsley, cumin, cinnamon, 1 tbsp pomegranate molasses, 1/2 tsp salt, and pepper. Knead mixture with hands for 2-3 minutes until well combined and slightly sticky.