Kibbeh

PREPARATION  25 minutes chilling time

COOKING  25 minutes

MAKES  15

235 g (8½ oz/1¹/₃ cups) fine burghul (bulgur)

150 g (5½ oz) lean lamb, chopped

1 onion, grated

2 tablespoons plain (all-purpose) flour

1 teaspoon ground allspice

Filling

2 teaspoons olive oil

1 small onion, finely chopped

100 g (3½ oz) lean minced (ground) lamb

½ teaspoon ground allspice

½ teaspoon ground cinnamon

80 ml (2½ fl oz/¹/₃ cup) beef stock

2 tablespoons pine nuts

2 tablespoons chopped mint

Put the burghul in a large bowl, cover with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water. Spread on paper towels to absorb the remaining moisture.

Process the burghul, lamb, onion, flour and allspice until a fine paste forms. Season well, then refrigerate for 1 hour.

To make filling, heat the oil in a frying pan, add onion and cook over low heat for 3 minutes, or until soft. Add the lamb, allspice and cinnamon, and stir over high heat for 3 minutes. Add the stock and cook, partially covered, over low heat for 6 minutes, or until lamb is soft. Roughly chop the pine nuts and stir in with the mint. Season, then transfer to a bowl and allow to cool.

Shape 2 tablespoons of the burghul mixture into a sausage shape 6 cm (2½ inches) long. Dip your hands in cold water and, with your finger, make a long hole through the centre and gently work your finger around to make a shell. Fill with 2 teaspoons of the filling and seal, moulding it into a torpedo shape. Smooth over any cracks with your fingers. Put on a foil-lined tray and repeat with the remaining ingredients to make 15 kibbeh. Refrigerate, uncovered, for 1 hour.

Fill a deep heavy-based frying pan one-third full of oil and heat oil to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Deep-fry the kibbeh in batches for 2–3 minutes, or until well browned. Drain on crumpled paper towels.