Kibbeh

STEP 1

To make the filling, heat the oil in a large deep frying pan over medium heat. Add the onion and cook, stirring, for 2-3 mins or until lightly browned. Add the mince, salt, seven spice or harissa spice mix and pepper and cook, stirring with a wooden spoon to break up lumps, for 5-6 mins or until the mince changes colour. Add pine nuts and stir to combine. Set aside to cool slightly.

STEP 2

Place the couscous or bulgur in a food processor with the onion, capsicum, basil, mint, parsley, seven spice or harissa spice mix and 1 tsp salt and process until finely chopped. Add the mince and process until a smooth paste forms. Transfer to a large bowl.

STEP 3

Line a baking tray with baking paper. Use wet hands to shape 2 tbs of the couscous or bulgur mixture into a ball, then make an indent in the ball. Spoon 1 tbs of the filling into the indent, then pinch the edges to enclose the filling. Shape into a ‘football’ shape and place on the lined tray. Repeat with the remaining couscous or bulgur mixture and filling to make about 24 kibbeh.

STEP 4

Add enough oil to a deep saucepan to come 6cm up the side of the pan. Heat over medium-high heat until the oil is 175°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Add one-quarter of the kibbeh to the pan and cook, turning, for 6 mins or until golden brown and the outside is crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle with the remaining salt. Repeat, in batches, with the remaining kibbeh.

STEP 5

Arrange kibbeh on a serving platter and sprinkle with mint and parsley.

Serve with chopped Lebanese cucumber, garlic sauce and lemon wedges

DIY spice mix: Lebanese seven spice is traditionally used to make kibbeh. To make it, combine 2 tsp each of allspice, ground black pepper, ground cinnamon, ground cloves, ground coriander, ground cumin and ground nutmeg.