Syrian stuffed kibbeh

Serves 6

For the kibbeh

• 500g lamb
• 250g burghul
• 0 Large onion
• 0 Cold water

For the filling

• 1 medium sized onion
• 2 tbsp oil
• 250g lamb
• 60g pine nuts
• 0 pepper
• 0.5 tsp ground cinnamon
• 0.5 tsp allspice
• A few tbsp stock
• 0 Butter

Step 1
Today, one can use a very fine mincer to save some of the pounding (or an electric blender as suggested for meat ball mixtures).

Step 2
Prepare the kibbeh meat mixture using 500g lean tender lamb (leg is good) to 250g burghul.

Step 3
Pound the meat rhythmically and vigorously with a little salt in a stone mortar until it is smooth and pasty.

Step 4
Alternatively, if a mincer is available put the meat thought it several times.

Step 5
Grate and pound a large onion with salt and pepper or mince it a few times.

Step 6
Mix the onions and meat together and mince or pound again, adding 1 or 2 tablespoons cold water or 1 or 2 ice cubes to achive a soft and smooth texture.

Step 7
Rince the burghul in a sieve and quickly squeeze out the excess water.

Step 8
Add to the meat and onion mixture and knead vigorously by hand.

Step 9
Adjust seasoning and pound in the mortar for as long as possible, about half an hour, or mince together several times, then pound and knead again until soft and smooth.

Step 10
If you have a food processor blend the burghal separately and turn the meat to a paste, and then blend together.

Step 11
Fry the onion in hot oil until golden and soft.

Step 12
Add the meat and pine nuts, and continue to cook until the meat has changed colour.

Step 13
Add a few tablespoons of water to soften the meat, season and add the cinnamon and allspice.

Step 14
For the Syrian stuffed kibbeh, wet your hands with cold water.

Step 15
Take a small lump of the kibbeh mixture the size of an egg.

Step 16
Holding it in your left hand, make a hole in it with a finger of the right hand and use the left hand to pat the paste round the finger and work it into a long, slim, oval shape, pressing it up the finger, widening it and slipping it round and round.

Step 17
If the paste cracks, dip a finger in cold water and use it to stick the shell together again.

Step 18
Fill the shell with about a tablespoon of filling.

Step 19
Close the opening by wetting the rim with cold water and sticking the edges together.

Step 20
Pat and smooth into a thin end to achieve a slim, oval shape.

Step 21
If you find all this too difficult, make a small round or oval shape.

Step 22
Drain.

Step 23
Serve hot or cold with a selection of salads.

Step 24
Put them on a tray, brush with oil, and bake in a hot oven (230C/gas mark 8) for a few minutes, turning over once, until well browned.