Kibbeh

Ingredients

• 250 g bulgur wheatSubstitute: quinoa
• 500 g ground lambSubstitute: ground beef
• 3 medium onion
• 60 g pine nutsSubstitute: walnuts
• 1 tsp allspiceSubstitute: cinnamon + cloves
• 0.5 tsp cinnamon
• 500 ml for frying vegetable oil

Instructions

1. 1

   Soak bulgur in cold water for 30 minutes, drain and squeeze dry.

2. 2

   For the shell: blend half the lamb with soaked bulgur, grated onion, allspice, salt, and pepper until paste-like.

3. 3

   For the filling: saute diced onion until golden, add remaining lamb, pine nuts, cinnamon, salt and pepper. Cook until browned.

4. 4

   Take a golf-ball sized portion of shell mixture, shape into an oval, make a pocket with your finger.

5. 5

   Fill with a spoonful of the meat-pine nut filling, seal and shape into a torpedo.

6. 6

   Deep fry in 180C oil for 4-5 minutes until deep golden brown and crispy.

7. 7

   Serve hot with yogurt, mint, and lemon wedges.