Kibbeh with eggplant and sumac (Soumaqieh) [Adnan Al-Jabri] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 278) by Paula Wolfert

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Accompaniments: Middle Eastern chopped salad (Salata khodra; Çorban salatasi; Salata)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See "Draining yoghurt" recipe on P410 for draining yogurt method. Eggplant stew cooks for 1.5 hrs. Can substitute turkey for ground lamb, and lamb chop for lamb bones.

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