Kebbeh Recipe

• 500g fine burghul

• 1½ tsp salt

• 1½ tsp pepper

• 1 tsp mixed spice (baharat)

• 1 tsp dried mint

• 3 tbs rice bran oil, and more for frying

• 100g pine nuts

• 2 onions, 1 finely chopped

• 500g minced beef or lamb

• 500g lamb topside

kebbeh shell mixture

• In a medium bowl, soak burghul for an hour in 1 cup water; drain off any unabsorbed water.

• Blend lamb topside to a smooth paste in a food processor. Remove and set to one side.

• Process the onion with 1 tsp sea salt and 1 tsp black pepper.

• In a large bowl, combine topside, onion mixture and burghul and knead to a dough-like consistency. (You may need to add a little water to get the desired consistency). Cover and set aside.

kebbeh filling

• In a medium frying pan, sauté the finely chopped onion in 2 tbs rice bran oil.

• Over low heat, add the minced meat and break up with wooden spoon or spatula. Cook for about 30 minutes.

• Add mixed spice, salt, pepper and dried mint.

• In a separate pan, toast the pine nuts over low heat until just golden, about 3 minutes, and add to the meat mixture. Remove from heat and allow to cool.

complete your kebbeh

• Take an egg-sized amount of the shell mixture and form it into a ball. Poke a hole into it to make a space for filling. Add 1tbs of the filling mixture and close the top of the hole to seal the ball by pinching the sides together. You can then shape it to a point, or make it into a football shape, or leave as a ball. You decide.

• Deep-fry your kebbeh in hot oil (180 C), in a saucepan or in a deep fryer for about 10 minutes, or until they are deep brown in colour.

• Drain on paper towels. (Makes about 24 medium-sized kebbeh.)

NOTE: For baked Kebbeh, place one layer of shell mixture in a baking dish and top with a layer of the filling. Then, top this with another layer of shell mixture. Brush with ½ cup rice bran oil, cut into squares or diamonds and bake at 180 C for 40 minutes.