Cover bulgur with 500 g hot water, cover and swell for 20 minutes. Grate two thirds of the onion finely and dice the rest.

Ingredients

• 300 gBulgur, dry
• 650 gLamb, ground, raw
• 300 gOnions, raw
• 50 gNuts, pine nuts, dried
• 5 gSpices, cumin seed
• 4 gSpices, allspice, ground
• 2 gSpices, cinnamon, ground
• 8 gSalt, table
• 500 gBeverages, water, tap, drinking
• 180 gOil, olive, salad or cooking

Method

1. Cover bulgur with 500 g hot water, cover and swell for 20 minutes. Grate two thirds of the onion finely and dice the rest.
2. Toast pine nuts dry in a pan at 160 °C for 3 minutes until pale golden.
3. Knead soaked bulgur, 350 g lamb, grated onion, 3 g cumin, 2 g allspice, 1 g cinnamon and 4 g salt for 8 minutes into a sticky shell mixture.
4. Mix the remaining 300 g lamb with diced onion, pine nuts, remaining spices and salt. Shape the shell mixture and filling into 24 sealed ovals, about 75 g each.
5. Heat frying oil to 175 °C. Fry kibbeh in batches for 10 minutes until deep golden and rest on a rack for 5 minutes after frying.