Baked Kibbeh

Luna new year so everyone wants to have Lebanese food, that makes perfect sense.

120g (2/3 cup) Burghal 400g lamb mince
1 brown onion, coarsely grated
2 tbs chopped fresh mint
1/2 tsp ground allspice
2 tsp toasted pine nuts
1/4 tsp sumac
Olive oil, to grease
Natural yoghurt, to serve
Lebanese bread, to serve


Place cracked wheat in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain through a fine sieve, pressing to remove excess moisture.


Place 350g mince and half the onion in a large bowl. Add the cracked wheat, and half the allspice, and season with salt and pepper. Use wet hands to mix until well combined.


Cook remaining mince in a non-stick frying pan over medium-high heat, stirring with a wooden spoon to break up any lumps, for 2 minutes or until mince changes colour. Add the remaining onion and cook for 2 minutes or until the mince is cooked and the onion is soft. Stir in the pine nuts, sumac and the remaining allspice. Season with salt and pepper. Set aside to cool completely.


Preheat oven to 200°C. Brush a baking tray with oil to grease. Divide the cracked wheat mixture into 16 even portions. Roll 1 portion into a ball. Holding the ball in the palm of your hand, press your index finger into the centre of the ball to make a cup shape. Place 1 teaspoon of the pine nut mixture in the cavity. Bring the edges together to seal, then roll into a slightly elongated egg shape. Repeat, in 15 more batches, with the remaining wheat mixture and pine nut mixture.


Place the kibbeh on the prepared tray. Bake in oven, turning halfway through cooking and brushing occasionally with juices, for 30 minutes or until cooked.


Serve the kibbeh balls with , yoghurt, bread and lemon wedges, wrap and bake.