• 200g (1 1/4 cups) fine burghul (see note)
  • 300g minced lamb or beef
  • 1 large onion
  • 1 tbs vegetable oil, plus extra, to deep-fry
  • 2 tbs pine nuts
  • Place burghul in a bowl, add enough cold water to cover, then set aside for 1 hour or until softened. Drain in a sieve over a bowl, pressing down with the back of a spoon to drain the excess moisture. Transfer to a large bowl.
  • Process 250g lamb in a food processor to a smooth paste, then add to burghul. Finely chop half the onion and reserve for the filling. Coarsely grate remaining onion and add to burghul mixture. Using your hands, combine well. Season with salt and pepper.
  • To make filling, heat 1 tbs oil in a frying pan over medium–high heat. Add remaining 50g lamb and cook, stirring, for 2 minutes or until almost cooked, then season. Add reserved chopped onion and pine nuts, and cook, stirring, for a further 2 minutes or until lamb is cooked through. Cool.
  • To make kibbeh, shape 2 tbs burghul mixture into a ball. Holding the ball in one hand, use the index finger of your other hand to make a hole to the centre. Fill with 1 heaped teaspoon lamb filling, then enclose filling and taper the ends to form an oval shape. Repeat with the remaining burghul mixture and lamb filling. Makes 16.
  • Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 160C (or until a cube of bread turns golden in 20 seconds). Working in 3 batches, gently lower kibbeh into oil and fry, turning occasionally, for 5 minutes or until golden and cooked through. Drain on paper towel.
  • Transfer to a plate and serve.