Ingredients
The following ingredients have 15 Servings
- 75 gm fine-grain burghul, soaked in cold water in the fridge overnight, drained
- 500 gm very finely minced lamb (see note)
- 2 small garlic cloves, crushed
- 2 tsp paprika
- Large pinch of ground cloves
- Large pinch of ground cinnamon
- Vegetable oil, for shallow-frying
- 2 tbsp toasted pine nuts
- Mint leaves and thinly sliced red onion, to serve
- Sumac, to serve
- Lemon wedges and Greek-style yoghurt (optional), to serve
Instruction
- Add burghul, lamb mince, garlic and spices to a chilled food processor, season to taste, and pulse to combine well. With slightly wet hands, shape lamb mixture into golf ball-sized balls, then, with a slapping motion, slap the mixture between each hand to shape it into ovals and add elasticity to the meat. Place on a tray and refrigerate until required, repeating with remaining balls.
- Heat 0.5cm oil in a deep frying pan over medium-high heat. Fry kibbeh in two batches, turning occasionally, until golden and cooked through (7-8 minutes; be careful, hot fat may spit). Keep warm.
- Toss pine nuts, mint leaves and red onion together, top with sumac and serve with kibbeh, lemon wedges and yoghurt.
