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Clare has written 23 food books, the latest ones, including Street Food from which the recipe above is taken, are available from amazon.co.uk. She also travels widely, working for film, television and advertising. |
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Lamb and Bulgar Wheat
Patties
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| lamb
and bulgar wheat patties kibbeh |
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| Makes 20, Serves 4 | ||
| 500g twice
minced lamb (leg or shoulder) 175g fine or medium bulgar wheat or bourghul 1 onion, thinly sliced ½ teaspoon sea salt flakes ½ teaspoon coarsely crushed pepper corns ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground cumin 6 tablespoons finely chopped parsley (optional) virgin olive oil for shaping and frying To serve: |
When I tasted kibbeh for
the first time (with some trepidation), they were raw - a mixture of
minced raw meat, bulgar wheat, herbs and spices. the next time
they were hot and cooked. Both styles are delicious. The key point is to use good lamb, with a little fat, but no connective tissue. Trim it carefully and mince it twice or even three times. in Turkey this dish is sold in nests of long, crisp cos lettuce leaves. In the Lebanon and Syria it is often cooked and served with a yoghurt dressing, salad and warmed pitta bread. Put the minced lamb in a large, clean bowl. Cover and chill. Put the bulgar wheat into a second bowl and pour in 500ml near boiling water. Stir, then leave to swell and soften for about 30 minutes. rinse in cold water and drain in a sieve. Add the bulgar and onion to the lamb and mix well with your hands. Add the salt, pepper, spices and parsley, if using. Knead the mixture with oiled hands. Pat into 20 ovals. |
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| If eating raw, set one inside each lettuce
leaf and serve. Alternatively, soak 20 wooden skewers in water for
30 minutes. Wrap the mixture round each stick in long thin sausage
shapes, leaving a "handle" of skewer at the end.To cook, fill a saucepan
one-third full with oil, add the kibbeh, five at a time with the sticks
resting against the rim of the pan and deep fry for 2 minutes each until
golden on the outside and rare in the centre. Serve hot with your choice of accompaniments. Note: Char-grilling or barbecuing do not give such good results. |
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Clare has written 23 food books, the latest ones, including Street Food from which the recipe above is taken, are available from amazon.co.uk. She also travels widely, working for film, television and advertising. |
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