Eating In

Serves 6
200g bulgur, fine if you can get it
1 onion
500g lean lamb finely chopped
½ teaspoon salt (or slightly more)
½ teaspoon freshly ground black pepper
¼ teaspoon chilli powder (optional)
1 teaspoon of ground cinnamon or allspice
2 tablespoons oil
Traditionally this is all pounded in a mortar but you can do it quite easily in a food processor. Pre heat the oven to 190ºC/375ºF/Gas 5. First, chop the onion and purée it in the food processor. Then add the meat, the salt and the spices and blitz them together. Then add the bulgur and blend the whole lot until you have a smooth paste. Using your moistened hands, press the kibbeh dough into an ovenproof dish (20 – 25cm diameter). Flatten and smooth the top and rub with two tablespoons of oil. Before you put it in the oven divide it into 6 segments with a knife and run the knife round the edges of the dish. Then bake in the oven until nicely browned. (About 30 – 40 minutes). While the kibbeh is in the oven, prepare the topping:

3 medium onions
olive oil
50g pine nuts
salt and pepper
½ teaspoon ground cinnamon
pinch ground allspice
1 tablespoon pomegranate molasses (optional)
 Dry roast the pine nuts until they are light brown. Keep watching them and don’t let them burn! Slice the onions finely and fry in the olive oil until golden, stirring often. Add the other ingredients and continue cooking for a minute or two. Spread the topping on the kibbeh and serve. (If you can’t get pine nuts you can use walnuts. You may also like to include some soaked raisins in the topping). The kibbeh can be served hot, warm or cold. Serve it with warmed pitta bread, a mixed green salad and some aubergine dip.