Kibbeh
MAKES ABOUT 14-16 // PREP TIME 20 MINS // COOK 16 MINS (PLUS SOAKING)
The trick to smooth, nicely shaped kibbeh is in getting the consistency right. This starts
with the mince – it has to be finely ground enough so the fat can blend well with the meat,
but it still needs some texture. Asking your butcher is always the best bet. Chill the food
processor bowl for 20-30 minutes beforehand to help keep the meat chilled while you
blend and shape it. Begin this recipe a day ahead to soak the burghul.Pictured p107.
75 gm fine-grain burghul,
soaked in cold water in the
fridge overnight, drained
500 gm very finely minced lamb
(see note)
2 small garlic cloves, crushed
2 tsp paprika
Large pinch of ground cloves
Large pinch of ground
cinnamon
Vegetable oil, for
shallow-frying
2 tbsp toasted pine nuts
Mint leaves and thinly sliced
red onion, to serve
Sumac, to serve
Lemon wedges and
Greek-style yoghurt
(optional), to serve
1 Add burghul, lamb mince,
garlic and spices to a chilled
food processor, season to taste,
and pulse to combine well. With
slightly wet hands, shape lamb
mixture into golf ball-sized balls,
then, with a slapping motion,
slap the mixture between
each hand to shape it into
ovals and add elasticity to
the meat. Place on a tray
and refrigerate until required,
repeating with remaining balls.
2 Heat 0.5cm oil in a deep
frying pan over medium-high
heat. Fry kibbeh in two
batches, turning occasionally,until golden and cooked
through (7-8 minutes; be careful,
hot fat may spit). Keep warm.
3 Toss pine nuts, mint leaves
and red onion together, top with
sumac and serve with kibbeh,
lemon wedges and yoghurt.
NoteAsk your butcher to
do this for you, or you can
chop lamb mince to a fine
texture yourself.
Tea suggestionRefreshing
mint tea.Freekeh and shaved caulilower
salad with herb dressing
SERVES 4 AS A LIGHT MEAL // PREP TIME 10 MINS // COOK 30 MINS (PLUS COOLING)Freekeh has such nice flavour and texture that simple
preparations are best. Here a herb dressing keeps it bright,
while raw cauliflower adds texture.Pictured p107.250 gm wholegrain freekeh
Arils from 1 pomegranate
1 small cauliflower, trimmed
and thinly shaved on a
mandolin
1 frisée, pale leaves washed
and torn
HERB DRESSING
¼ cup finely chopped
coriander
¼ cup finely chopped flat-leaf
parsley
Juice of 1 lemon
60 ml (¼ cup) extra-virgin
olive oil1 Cook freekeh in a large
saucepan of boiling water
until tender (30 minutes). Drain
well, then set aside to cool.
2 For herb dressing, stir
ingredients in a bowl to
combine.
3 Combine remaining
ingredients in a bowl. Add
freekeh and dressing, toss
to combine, season to taste
and serve.
Wine suggestionSkin-contact
sauvignon blanc.