Ingredients
- 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
Step 1
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.
Step 2
In a bowl pound the minced lamb with the onion and 2 tablespoons shawarma. Season with plenty of salt and pepper and knead well.
Step 3
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.)
Step 4
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.
Step 5
Using a sharp knife, cut the mixture into wedges or diamond shapes and put in the oven for about 30 minutes until nicely browned.
Step 6
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.
Step 7
Add the pine nuts and stir until they turn golden.
Step 8
Add 1 teaspoon of cinnamon, 1 tablespoon of pomegrante molasses and season with salt and pepper.
Step 9
When the kibbeh is ready, spread the onion mixture over the top and return to the oven for 5 minutes,
Step 10
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.