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+ servings

Open Kibbeh

Ingredients

  • 1 cup fine bulgur wheat
  • 1 cup water
  • 6 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 medium onions, finely chopped
  • 1 green chili, finely chopped
  • 1 lb ground lamb
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp coriander
  • 1 tsp coriander
  • 2 Tbsp cilantro, coarsely chopped
  • ½ cup pine nuts
  • 3 Tbsp flat-leaf parsley, roughly chopped
  • 2 Tbsp self-raising flour + a little extra if needed
  • salt and black pepper

  • Tahini Sauce
  • 3 ½ Tbsp tahini
  • 3 ½ Tbsp water
  • 2 tsp lemon juice
  • 1 tsp sumac

Instructions

  • Heat oven to 400° F
  • Line an 8" springform pan with waxed paper.
  • Put the bulgur in a bowl, and cover it with the water. Leave for half an hour.
  • Meanwhile, heat ¼ cup olive oil in a large frying pan over medium heat. Sauté the garlic, onion, and chili until soft, remove from the pan.
  • Return the pan to the stove over high heat and add the lamb. Cook for five minutes, stirring, until brown.
  • Return the onion mix to the pan, along with the spices, salt, pepper and most of the pine nuts and parsley (save some for the end). Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning.
  • Check the bulgur to see if all the water has been absorbed (strain if not). Add the flour, a tablespoon of oil, a quarter-teaspoon of salt and a pinch of black pepper and, with your hands, work into a pliable mixture that just holds together.
  • Push firmly into the base of the tin so that it is compacted and level.
  • Spread the lamb mix evenly on top and press down.
  • Bake for 20 minutes, or until the meat browns further and is very hot.
  • Whisk together the tahini sauce ingredients (you're after a very thick, yet pourable sauce) Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven.
  • Bake for 10 minutes, until the tahini is just set and the pine nuts are golden.
  • Remove and leave to cool down.
  • Before serving, sprinkle with the sumac and a drizzle of olive oil.
  • Remove the sides of the tin and carefully cut the kibbeh into slices