Fried Kibbeh

Method

Soak bulgur in cold water for 30 minutes until softened, then drain and squeeze dry. Mix half the lamb mince with drained bulgur, half the diced onions, salt, pepper, allspice and cinnamon until combined into a smooth paste. For the filling, fry remaining onions and pine nuts in a little oil until golden, then mix with remaining lamb mince, mint and parsley. Wet your hands and form bulgur mixture into egg-shaped shells, hollow out the centre with your thumb, fill with meat mixture and seal closed. Heat oil to 180°C and fry kibbeh in batches for 3-4 minutes until deep golden brown. Drain on kitchen paper and serve hot with lemon wedges and yoghurt.