0:30 Prep | 0:25 Cook | 4 Servings | Advanced
Natural, wholesome grains have been used around the world for centuries, but come alive in nourishing new treats.
INGREDIENTS
3/4 cup (135g) burghul
500g lamb mince
1 brown onion, coarsely grated
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground white pepper
2 tablespoons toasted pine nuts
Vegetable oil, to deep-fry
Natural yoghurt, to serve
MINT AND BROAD BEAN SALAD
2 cups (300g) fresh or frozen broad beans, peeled
2 ripe tomatoes, seeded, finely chopped
1 red onion, thinly sliced
1 bunch mint, leaves picked
1 tablespoon olive oil
1/2 teaspoon ground sumac
METHOD
Step 1 Place the burghul in a large bowl and cover with cold water. Set aside for 30 minutes to soak.
Step 2 Meanwhile, combine the lamb, onion, allspice, cumin, cinnamon and pepper in a large bowl. Season well with salt. Transfer one-sixth of the mixture to a small bowl and add the pine nuts. Stir to combine.
Step 3 Strain the burghul through a fine sieve. Use your hands to squeeze to remove excess water. Add the burghul to the remaining lamb mixture and stir to combine.
Step 4 Heat a little of the oil in a medium frying pan over high heat. Add the pine nut mixture and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Remove from heat and set aside for 10 minutes to cool.
Step 5 Divide the burghul mixture into 16 even portions. With wet hands, shape a portion into a cup shape. Spoon one-sixteenth of the pine nut mixture into the centre. Shape the burghul mixture around to enclose filling. Shape into an elongated egg shape with pointed ends. Place on a large plate. Repeat with remaining burghul mixture and pine nut mixture. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Step 6 Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Add one-quarter of the kibbeh to the oil and cook for 5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining kibbeh.
Step 7 To make the mint and broad bean salad, cook broad beans in a saucepan of boiling water for 1-2 minutes. Refresh under cold running water. Drain well. Place in a large bowl with tomato, onion and mint. Drizzle with oil; gently toss to combine. Sprinkle with sumac.
Step 8 Divide the broad bean salad among serving plates. Top with kibbeh and serve immediately with yoghurt, if desired.
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