Ingredients
Shells
Filling
Tabbouleh salad
Yoghurt dressing
Method
1.Make the shells by mixing the mince, onion and seasoning with the soaked and drained cracked wheat in a food processor. Blitz until well mixed and semi-smooth.
2.Make the filling by sautéing the onion in the oil until softened. Add the pine nuts and cook until golden. Remove from the heat and add the remaining ingredients, then mix.
3.To make the kibbeh, use wet hands to take an egg-sized amount of the shell mixture, roll into a ball, then flatten into a disc in the palm of your hand. Put 1 tbsp of the filling into the middle and fold to encase the filling into an oblong, pointy-ended shape. Repeat with the remaining mixture, keeping your hands wet to avoid sticking.
4.Heat 2cm of oil in a frying pan until medium-hot and cook kibbeh until golden brown and crunchy on all sides.
5.Serve with the tabbouleh salad and yoghurt dressing.
Tabbouleh salad
6.Whisk together the olive oil and lemon juice. Add the remaining ingredients and mix well.
Yoghurt dressing
7.Mix ½ cup unsweetened yoghurt with a handful of chopped mint and a squeeze of lemon juice.
