Kibbeh with Tabbouleh and Yogurt

Ingredients

Quantities are for one portion.

• 10 gpine nuts
• 1 tsplebanese seven spice
• 15 mlolive oil
• salt and pepper to taste
• 1onion, half grated, half finely diced
• 1 tbspvegetable oil
• 50 gdry fine bulgur wheat
• 1 smalltomato, very finely diced
• 150 gbeef mince
• 30 gplain yogurt
• 50 gfresh parsley, finely chopped

Method

1. Soak the fine bulgur in cold water until soft. Squeeze out all excess moisture. Knead the bulgur with half the beef mince, the grated onion, half the spice, and salt until it forms a smooth paste.
2. In a small pan, heat a drop of oil and toast the pine nuts. Add the diced onion, the remaining beef mince, and the rest of the spice. Cook until browned. Let the filling cool.
3. Take a handful of the bulgur paste, form it into a hollow football shape, stuff it with the cooked meat filling, and seal the ends tightly.
4. Heat the vegetable oil in a pan and fry the kibbeh until dark brown and crispy on all sides.
5. In a bowl, toss the finely chopped fresh parsley and diced tomato with the olive oil to make tabbouleh.
6. Drain the kibbeh on paper towels.
7. Serve the hot, crispy kibbeh alongside the fresh tabbouleh and a dollop of yogurt.