- 450g lean lamb mince
- 1 red onion (grated)
- 2 tablespoons shawarma
- 120g fine or ordinary bulgur (well rinsed and drained)
- 1 tablespoon olive oil or melted ghee (optional)
- For the topping:
- 2 tablespoons olive oil
- Knob of butter
- 3 red onions (halved and sliced with the grain)
- 3 tablespoons pine nuts
- 1 teaspoon ground cinnamon
- 1 tablespoon pomegranate molasses
- 3 tablespoons tahini (optional)
- Small bunch of parsley (finely chopped)
- Sea salt
- Freshly ground black pepper
How to make
Preheat the oven to 350F/Mark 4/180C and grease a shallow oven-proof dish or tin – roughly 20cm in diameter, if using a round one.
In a bowl pound the minced lamb with the onion and 2 tablespoons shawarma. Season with plenty of salt and pepper and knead well.
Add the 120g dried bulgur and knead for about 10 minutes until thoroughly mixed and pasty. (Alternatively, use food processor and whiz to a paste.)
Tip the mixture into the greased dish and spread evenly. Flatten the top with your knuckles and spread the oil or melted ghee over the surface.
Using a sharp knife, cut the mixture into wedges or diamond shapes and put in the oven for about 30 minutes until nicely browned.
Heat 2 tablespoons of olive oil with the butter in a frying pan on a medium to low heat, add the onions and stir until they begin to brown.
Add the pine nuts and stir until they turn golden.
Add 1 teaspoon of cinnamon, 1 tablespoon of pomegrante molasses and season with salt and pepper.
When the kibbeh is ready, spread the onion mixture over the top and return to the oven for 5 minutes,
Lift the portions of kibbeh onto a serving plate and drizzle with tahini (optional). Garnish with parsley and serve while warm with the accompanying salads.