serves
8
prep
30 minutes
cook
40 minutes
difficulty
Easy
serves
8
people
preparation
30
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- melted ghee, to grease
- 90 g (½ cup) fine burghul (cracked wheat), rinsed and soaked in water for 1 hour
- 1 medium brown onion, diced
- 500 g finely minced lamb leg (see Baker’s tips)
- 1 tsp barahat (see Baker’s tips)
- ½ tsp ground cinnamon
- 1 tsp salt
- 2 tbsp finely chopped fresh mint leaves
- 1 tbsp ghee
Filling
- 1 tbsp ghee
- 1 small brown onion, finely diced
- 50 g (⅓ cup) pine nuts
- ½ tsp baharat (see Baker’s tips)
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 250 g fine minced lamb leg (see Baker’s tips)
Yoghurt sauce
- 260 g (1 cup) Greek-style natural yoghurt
- 1 tsp sumac
- 2 tbsp finely chopped flat-leaf parsley
Soaking time: 1 hour
Instructions
Preheat oven to 180°C (160°C fan-forced). Brush a shallow 20 cm square or 22 cm round ovenproof dish with the melted ghee to grease.
To make the filling, heat the ghee in a large frying pan over medium heat and cook the onion and pine nuts, stirring occasionally, for 5-8 minutes or until the onion is softened and the pine nuts are golden. Add the baharat, cinnamon and salt and cook for a further 1 minute or until aromatic. Increase the heat to high, add the minced lamb and cook, breaking up with a wooden spoon, until browned. Remove from heat and set aside to cool. Season with freshly ground pepper to taste.
For the burghul mixture, put the burghul, onion, minced lamb, baharat, cinnamon, mint, salt, and pepper in the bowl of a food processor and process using the pulse button until well combined and a paste forms.
Press half of the burghul mixture over the base of the greased dish. Spread the filling evenly over the top and then cover with the remaining lamb paste mixture, pressing firmly into the dish. Use a sharp knife to cut half way through the kibbeh to score into diamonds. Sprinkle with the pine nuts and then dot with the ghee.
Bake in preheated oven for 40 minutes or until cooked through and lightly golden.
Meanwhile, to make the yoghurt sauce, combine all the ingredients in a bowl and mix well. Cover and place in the fridge until ready to serve. Serve the baked kibbeh warm or at room temperature with the yoghurt sauce.
Baker’s tips
• Baharat, also known as Lebanese seven spice blend, is an aromatic combination of spices – typically cloves, cumin, cinnamon, allspice, black pepper, white pepper and nutmeg, but can also contain paprika, white pepper, coriander seed and/or cardamom. It is available from Middle Eastern delicatessens, specialty spice suppliers and online.
• It is best to use finely minced lean lamb leg for this dish. If you can, get your butcher to finely mince the meat three times for the best results.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
