Kibbeh

The recipe

Instructions

1. 1
   Soak bulgur in cold water for 20 minutes. Drain, squeeze.
2. 2
   Pulse half the lamb with chopped onion, bulgur, half the spices, salt to a fine paste in a food processor. Chill 20 minutes.
3. 3
   For filling: brown remaining lamb with chopped onion, pine nuts, remaining spices, parsley.
4. 4
   Take a ball of the paste, hollow it with your thumb. Fill with the meat mixture. Pinch closed into a torpedo shape.
5. 5
   Heat oil to 170°C. Deep-fry kibbeh in batches for 3 minutes until deep golden. Drain on paper. Serve with yogurt.

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