Method

Step 1

Preheat the oven to 350F/Mark 4/180C and grease a shallow oven-proof dish or tin – roughly 20cm in diameter, if using a round one.

Step 2

In a bowl pound the minced lamb with the onion and 2 tablespoons shawarma. Season with plenty of salt and pepper and knead well.

Step 3

Add the 120g dried bulgur and knead for about 10 minutes until thoroughly mixed and pasty. (Alternatively, use food processor and whiz to a paste.)

Step 4

Tip the mixture into the greased dish and spread evenly. Flatten the top with your knuckles and spread the oil or melted ghee over the surface.

Step 5

Using a sharp knife, cut the mixture into wedges or diamond shapes and put in the oven for about 30 minutes until nicely browned.

Step 6

Heat 2 tablespoons of olive oil with the butter in a frying pan on a medium to low heat, add the onions and stir until they begin to brown.

Step 7

Add the pine nuts and stir until they turn golden.

Step 8

Add 1 teaspoon of cinnamon, 1 tablespoon of pomegrante molasses and season with salt and pepper.

Step 9

When the kibbeh is ready, spread the onion mixture over the top and return to the oven for 5 minutes,

Step 10

Lift the portions of kibbeh onto a serving plate and drizzle with tahini (optional). Garnish with parsley and serve while warm with the accompanying salads.