Stuffed Kibbeh -

Stuffed Kibbeh

Kibbeh is a tasty Middle Eastern speciality of minced lamb and bulgar wheat, which can be eaten raw or shaped into patties and cooked on the barbecue.

Ingredients

450g/1lb lean lamb
45ml/3 tbsp olive oil
Avocado slices and fresh coriander sprigs, to serve

FOR THE KIBBEH

225g/8oz/1⅓ cups bulgur wheat
1 red chilli, seeded and roughly chopped
1 onion, roughly chopped
Salt and freshly ground black pepper

FOR THE STUFFING

1 onion, finely chopped
50g/2oz/⅔ cup pine nuts
30ml/2 tbsp olive oil
7.5ml/1½ tsp ground allspice
60ml/4 tbsp chopped fresh coriander

Details

Serves: 6

Method

1. Roughly cut the lamb into chunks, using a heavy kitchen knife. Process the chunks in a blender or food processor until finely minced. Divide the minced meat into two equal portions and set aside until needed.

2. To make the kibbeh, soak the bulgur wheat for 15 minutes in cold water. Drain well, then process in the blender or food processor with the chopped chilli and onion, half the meat and plenty of salt and pepper.

3. To make the stuffing, fry the onion and pine nuts in the olive oil for 5 minutes. Add the allspice and remaining minced meat and fry gently, breaking up the meat with a wooden spoon, until browned. Stir in the coriander and a little seasoning.

4. Turn the kibbeh mixture out on to a clean work surface and use your hands to shape the mixture into a cake. Divide the cake into 12 wedges.

5. Flatten one wedge in the palm of your hand and spoon a little stuffing into the centre. Bring the edges of the kibbeh over the stuffing to enclose it. Make into a firm egg-shaped mould between the palms of your hands, ensuring that the filling is completely encased. Repeat with the other kibbeh.

6. To barbecue the kibbeh, lightly brush with olive oil and cook on a medium barbecue for 10-15 minutes, turning carefully, until evenly browned and cooked through. To fry the kibbeh, heat oil to a depth of 5cm/2in in a large pan until a few kibbeh crumbs sizzle on the surface. Lower half the kibbeh into the oil and fry for about 5 minutes until golden. Drain on kitchen paper and keep hot while frying the remainder. Serve hot with avocado slices and fresh coriander sprigs.

Related food category:

• Starters and Snacks