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Lamb kibbeh with mint and broad bean salad
Lamb kibbeh with mint and broad bean salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Ancient grains transformed into delicious modern delights.
Ingredients:
  • 135g burghul
  • 500g lamb mince
  • 1 brown onion, coarsely grated
  • 1 tsp ground allspice
  • 2.50 gm ground cumin
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground white pepper
  • 40.00 ml toasted pine nuts
  • Vegetable oil, to deep-fry
  • Natural yoghurt, to serve
  • 300g broad bean
  • 2 ripe tomatoes, seeded, finely chopped
  • 1 red onion, thinly sliced
  • 1 bunch mint, leaves picked
  • 18.20 gm olive oil
  • 1/2 tsp ground sumac
Instructions:
  • In a large bowl, cover the burghul with cold water and let it soak for 30 minutes.
  • In a large bowl, mix together the lamb, onion, allspice, cumin, cinnamon, and pepper, seasoning generously with salt. Set aside one-sixth of the mixture in a separate small bowl and mix in the pine nuts until well combined.
  • Strain the burghul through a fine sieve, then gently squeeze out excess water with your hands. Mix the burghul into the lamb mixture and stir to combine.
  • In a medium frying pan over high heat, heat a splash of oil. Add the pine nut mixture and cook for 5 minutes, stirring constantly to break up any lumps until cooked through. Take off the heat and let it cool for 10 minutes.
  • Divide the burghul mixture into 16 equal portions. Shape each portion into a cup with damp hands. Fill the center with the pine nut mixture, then enclose it with the burghul mixture, forming an elongated egg shape. Place on a plate and repeat with the rest of the mixtures. Cover with plastic wrap and chill in the fridge for 30 minutes before serving.
  • Pour enough oil into a large saucepan to reach a depth of 6cm. Heat until it reaches 180°C (to test readiness, drop a cube of bread and if it turns golden brown in 15 seconds, it's ready). Cook one-quarter of the kibbeh in the oil for 5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat process in 3 more batches with the remaining kibbeh.
  • Boil broad beans for 1-2 minutes, then refresh in cold water. Combine in a bowl with tomato, onion, and mint. Drizzle with oil, toss gently, and sprinkle with sumac. Enjoy the mint and broad bean salad!
  • Arrange the broad bean salad on individual serving plates, then add a generous portion of kibbeh on top. To enhance the dish further, serve with a side of yogurt if desired. Enjoy immediately.

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