|Photo: Lamb kibbeh with mint and broad bean salad recipe|
To Prep 0:30
To Cook 0:25
3/4 cup (135g) burghul
500g lamb mince
1 brown onion, coarsely grated
1 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground white pepper
2 tbs 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 tbs olive oil
1/2 tsp ground sumac
Place the burghul in a large bowl and cover with cold water. Set aside for 30 minutes to soak.
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.
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.
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.
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.
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.
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.
Divide the broad bean salad among serving plates. Top with kibbeh and serve immediately with yoghurt, if desired.
Allow 30 minutes soaking, 10 minutes cooling and 30 minutes resting time.
Notebook: - September 2010 , Page 136
Recipe by Sarah Hobbs
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