Serves 4 | Preparation/cooking time: 1 hour 15 mins | Difficulty: easy | Can be frozen
Ingredients
For the kibbeh
175g fine bulgar wheat, rinsed in three changes of water
1 medium onion, chopped
200g canned chickpeas
1 tsp ground allspice
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground black pepper
2 tbsp olive oil
2 tbsp cornflour, plus extra for dusting
To serve
1 Romaine lettuce, shredded
2 vine tomatoes, cored and cut into wedges
1 lemon, cut into wedges
Flat-leaf parsley sprigs
Method
1. To make the kibbeh, place the bulgar in a bowl and cover with at least 2.5cm of water. Set aside for 15 minutes.
2. Preheat the oven to 200°C.
3. Drain the bulgar after 15 minutes, pressing it against a sieve to extract as much water as possible.
4. Combine the onion, chickpeas, allspice, salt, cinnamon and black pepper in a food processor. Pulse several times until very finely chopped. Add the drained bulgar, olive oil and cornflour, and blend until you have an even mixture, scraping down the sides of the processor with a spatula from time to time.
5. Turn the mixture out on to a surface dusted with cornflour and shape into small ovals with your hands.
6. Arrange on a baking tray and bake for 25-30 minutes until golden brown. Remove from the oven to a wire rack to cool.
7. To serve, arrange the lettuce in bowls. Top with the kibbeh, interspersed with tomato and lemon wedges. Garnish with parsley on top before serving.
