Kibbeh

Party bites

Makes 12prep 30 mins, plus chilling cook 25 mins
deep-fat fryer

Ingredients:

2 tbsp olive oil1 small onion, peeled and finely chopped
85g (3oz) lean minced beef or lamb
1 tbsp pine nuts, lightly toasted
tsp ground cinnamon
salt and freshly ground black pepper
1 small onion, peeled and roughly chopped
175g (6oz) bulghur wheat, soaked for 20 minutes in cold water
tsp ground allspice
250g (9oz) lean minced beef or lamb
vegetable oil or sunflower oil, for deep frying

Preparation:

1 - To make the filling, heat the oil in a frying pan and fry the onion until softened. Add the meat and fry until lightly browned, stirring to break up clumps. 
Stir in the pine nuts and cinnamon; season to taste with salt and pepper. 
Set aside.

2 - To make the shells, put the onion in a food processor and process to a paste. Add the bulghur wheat, allspice, and minced meat, 
season to taste with salt and pepper, and process thoroughly.

3 - Dampen your hands, take a small egg-sized piece of the shell mixture, and press to a round 5mm ( in) thick. 
Spoon a little of the filling on top and press the shell around it so it is enclosed. 
Shape each end of the kibbeh into a point. 
Repeat with the remaining filling and shell mixture to make 11 more kibbeh. 
Chill well for 1 hour or longer.

4 - Heat the oil to 180C (350F) and deep-fry the kibbeh, 3 or 4 at a time,until golden brown. Drain on kitchen paper; serve hot.

Good with: A yogurt, cucumber, and mint sauce, and a tomato, red onion, and parsley salad.