Lamb kibbeh with yogurt and lemon dip recipe

Method

1. Put the bulgur wheat in a bowl and just cover with cold water. Leave to soak for 20 minutes, then drain really well, squeezing out the excess water. Transfer to a food processor along with the mince, spices and some seasoning. Whizz until smooth, adding a little cold water to help it combine. Set aside while you make the filling.
2. Heat 1 tspgroundnut oilin a frying pan over a medium heat. Add a pinch of salt and the chopped onion and cook until softened; about 5 minutes. Add the garlic and the spices and cook for 1 minute, before adding the lamb. Cook until browned, breaking up any clumps with a wooden spoon. Season with salt and pepper, to taste. Allow to cool a little.
3. In a bowl, mix the yogurt with thelemon zestand juice, tahini, half of the pomegranate seeds and some salt and pepper.
4. Wet your hands and shape the raw lamb and bulgur mixture into 18 balls. Using your index finger, make a deep hole down the centre of each ball to make a pocket for the filling. Stuff each ball with a spoonful of lamb filling, then press down to encase it. Reshape into a smooth egg shape with a pointed top and bottom.
5. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 3 tbsp groundnut oil in a frying pan and cook the kibbeh for 8-10 minutes, in batches, turning often, until they are golden brown and cooked through with no pink meat showing. Drain on kitchen paper, then keep them warm on a baking tray in the oven while you finish cooking the rest, changing the oil in between batches. Put the kibbeh on a platter with the yogurt dip, lemon wedges and mint leaves (if using). Sprinkle with the remaining pomegranate seeds to serve.

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