Kibbeh — fried bulgur and lamb croquettes

Ingredients

For the shell

• 300 g fine bulgur wheat
• 400 g lean lamb mince
• 1 onion, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp black pepper
• 1 tsp salt

For the filling

• 200 g lamb mince
• 1 onion, very finely chopped
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• 30 g pine nuts, toasted
• Salt and pepper
• Vegetable oil, for deep-frying

Method

1. Soak the bulgur in warm water for 20 minutes. Drain and squeeze out excess water.
2. Mix the bulgur with the shell ingredients — knead 5 minutes until smooth and paste-like.
3. For the filling, fry the onion in a little oil for 5 minutes. Add the mince, brown. Stir in spices, pine nuts and seasoning. Cool.
4. Wet your hands. Take a tablespoon of the shell mixture and flatten into an oval in your palm.
5. Place 1 tsp of filling in the middle. Fold the shell around it, sealing the edges and shaping into a pointed football/croquette shape.
6. Heat oil to 170°C. Fry kibbeh in batches for 3-4 minutes until deep golden.
7. Drain on kitchen paper. Serve hot with lemon wedges and tzatziki.

Tip: The shell must be wet hands or it sticks. Work quickly — the bulhur dries out fast once shaped.