Kebbeh

• 500g fine burghul
• 1½ tsp salt
• 1½ tsp pepper
• 1 tsp mixed spice (baharat)
• 1 tsp dried mint
• 3 tbs rice bran oil, plus more for frying
• 100g pine nuts
• 2 onions, 1 finely chopped
• 500g minced beef or lamb
• 500g lamb topside

Kebbeh shell

1. 1Soak burghul for an hour in 1 cup water; drain off any unabsorbed water.
2. 2Blend lamb topside to a smooth paste in a food processor. Set aside.
3. 3Process the onion with 1 tsp sea salt and 1 tsp black pepper.
4. 4In a large bowl, combine topside, onion mixture and burghul and knead to a dough-like consistency (add a little water if needed). Cover and set aside.

Filling

1. 5Sauté the finely chopped onion in 2 tbs rice bran oil.
2. 6Over low heat, add the mince and break up with a wooden spoon. Cook for about 30 minutes.
3. 7Add mixed spice, salt, pepper and dried mint.
4. 8Toast the pine nuts over low heat until just golden (about 3 minutes) and add to the meat. Remove from heat and cool.

Complete your kebbeh

1. 9Take an egg-sized amount of shell mixture and form a ball. Poke a hole in it, add 1 tbs filling and pinch the top closed. Shape to a point, a football, or leave as a ball.
2. 10Deep-fry in hot oil (180°C) for about 10 minutes, until deep brown.
3. 11Drain on paper towels. Makes about 24 medium kebbeh.