Something a little different!

Haven't made these in ages!

I used to make them regularly when I lived in Bahrain, Dubai and of course Saudi Arabia. Unfortunately my tummy now doesn't like Bulgur wheat, so my enjoyment of these only goes as far as making them for others to enjoy. Never mind eh.

These a great as a starter or part of a tapas/mezze dish, also great to serve at drinks parties.

Here's how

Soak 2.5 cups of Bulgur wheat for 15 to 20 minutes and then drain. Strain through a muslin cloth getting out as much liquid as is humanly possible.

For the shell, you will need

700 g of ground beef or lamb

1 onion finely chopped or grated

2 tsp each cinnamon coriander & all spice

Freshly ground salt and pepper

Fresh coriander and parsley

The prepared bulgar wheat

Now pop in your processor and blitz this altogether, adding the bulgar wheat last. This is now your dough and you can pop this in your fridge.

For the middle, you will need

500 g of ground lamb or beef

1 small onion finely chopped

up to a cup of toasted pine nuts chopped

Freshly ground salt and pepper

1 teaspoon of all spice and 1 of cinnamon

Fry this mix gently in olive oil.

Now fill a bowl with warm water and a little lemon juice. This is for washing your hands as you go.

Take a handful of the dough and flatten it into the palm of you hands, push a dip into it and then fill it with a tablespoon of the filling. Now shape the meat ball into a rugby ball shape.

Deep fry or bake the Kibbeh and serve with a middle eastern salad & tahini.

D x