Serves: 4
Calories: 400
Ingredients
1 cup freekeh
Half an onion, finely diced
two-thirds of a cup of diced roasted aubergine (eggplant)
2 eggs, lightly beaten
One-third of a cup of pomegranate molasses
Half a tsp chili flakes
1-2 tsp ras el hanout (Moroccan spice rub)
Half a cup breadcrumbs (panko works well)
2 tbsp minced flatleaf parsley plus more for garnish
2 tbsp vegetable oil
Half tsp kosher salt
Fresh ground pepper to taste
Instructions
Roast whole aubergine at 250 degrees Celsius until tender. Keep aside, cool and dice.
Place a medium saucepan (with a tight fitting lid) over a medium heat. Add 2 tablespoons of vegetable oil, and when it is hot, add the onion and saute until softened, about 1 minute.
Add the freekeh and cook, stirring frequently, until it is somewhat toasted and smells appetising, about 2 minutes.
Add two and one-third cups of water and stir once. Reduce heat to low, cover, and simmer until the water is completely absorbed, about 50 minutes. (Follow package directions if they are different.)
Allow the freekeh to cool to room temperature.
Using your hands, mix in the aubergine, eggs, chili flakes, ras al hanout, breadcrumbs, parsley and black pepper. Try not to smash everything together too much as this will produce an overly dense kofta.
Put a large skillet over a medium-high heat and add vegetable oil. Grab a ball of the freekeh mixture about 1.5ins (3.8cm) in diameter and gently shape it to be as round as possible. Add it to the oil and repeat until about half of the balls are in the oil.
Cook for about 2 minutes, adjust heat so that they brown but do not burn. Carefully flip and cook until browned on the other side too.
Remove with a slotted spatula and brush lightly with the pomegranate molasses. Repeat with the remaining kofta and serve immediately.
Ras el hanout is available at all leading hypermarkets in the UAE. But it can easily be made at home
Ingredients
• 2 cinnamon sticks, broken into several pieces
• 1 tbsp cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fenugreek
• 1 tbsp fennel seeds
• 1 tbsp mustard seeds
• 25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores)
Preparation method
1. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn.
2. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.
3. Store in an airtight container for one to two weeks.
