Kibbeh

Instructions

1. Rinse 60 g of fine bulgur in a sieve, tip into a bowl and cover with cold water. Leave to swell for 15 minutes, then drain and squeeze it firmly in your fists until no more water runs out, a dry bulgur is what gives kibbeh its crisp shell.
2. Make the filling (hashwa): cut the onion in half. Chop 0.5 of it very finely. Melt 1 tsp of ghee in a small frying pan over medium heat and soften the onion for 4 minutes without colouring. Raise the heat, add 80 g of minced lamb and break it up with a fork, then season with 0.5 tsp of baharat, 0.25 tsp of ground cumin, 0.25 tsp of salt and 0.25 tsp of black pepper. Fry 5-6 minutes until the meat is browned and dry.
3. Stir 10 g of pine nuts into the filling and cook 1 minute more, just until they take a little colour. Spread the filling on a plate and leave until completely cold, warm filling will tear the shell.