Kibbeh Krass (Oven-Baked Stuffed Lamb Kibbeh with Hummus and Salad)

Ingredients

• 200 g fine bulgur wheat
• 700 g lamb mince
• 2 onion
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 40 g pine nuts
• 4 tbsp olive oil
• 2 little gem lettuce
• 3 tomatoes
• 1 cucumber
• 15 g fresh mint
• 1 lemon
• 300 g hummus

Method

1. 1

   Soak the fine bulgur wheat in cold water for 10 minutes, then squeeze dry. Blitz in a food processor with 450g of the lamb mince, 1 grated onion (juice squeezed out), 1 tsp allspice, ½ tsp cinnamon, 1 tsp salt and 2-3 tbsp iced water to a smooth paste. Chill for 10 minutes.

2. 2

   For the filling, fry the other onion, finely chopped, in 1 tbsp olive oil for 5 minutes. Add the remaining 250g lamb mince and the rest of the allspice and cinnamon and fry for 8 minutes, breaking it up, until no pink remains. Stir in the pine nuts and leave to cool.

3. 3

   With wet hands, divide the paste into 16 balls. Hold one in your palm, push a finger into it and turn it to hollow out a thin-walled shell. Fill with a tablespoon of filling, close the top and shape into a rugby ball with pointed ends, dipping your hands in iced water to smooth any cracks.

4. 4

   Heat the oven to 220C (200C fan, gas 7). Brush the kibbeh with the remaining oil, set on an oiled tray and bake for 20-25 minutes, turning halfway, until deep brown and crisp outside.

5. 5

   Meanwhile, chop the little gem lettuce, tomatoes, cucumber and mint and dress with the lemon juice and a pinch of salt. Serve the kibbeh hot with the salad and hummus.