Kibbeh

Method

Soak bulgur wheat in cold water for 10 minutes until tender, then drain thoroughly and squeeze dry. Finely chop 2 onions and mix with 300g lamb mince, half the mint and parsley, allspice, cumin, salt and pepper to form the filling mixture. In a separate bowl, knead together the drained bulgur, remaining 200g lamb mince, 1 finely diced onion, remaining herbs and spices until the mixture holds together. Lightly oil your hands and shape the bulgur mixture into an egg shape around 1 tablespoon of the filling, ensuring the coating is smooth and even. Heat oil in a deep pan or wok to 170°C and carefully fry the kibbeh in batches for 3-4 minutes, turning occasionally, until deep golden brown all over. Remove with a slotted spoon to absorbent paper. Toast the pine nuts separately and scatter over the kibbeh before serving hot with lemon wedges and tahini sauce.