Ingredients
- 500g kebbeh meat, see note
- 1 cup fine burghul (cracked wheat)
- 1 small red capsicum
- 1 medium onion
- 1/2 a cup of fresh basil leaves
- 1/2 teaspoon Lebanese 7 spice
- 1/4 teaspoon ground cumin
- Chilli optional
- Salt to taste
Method:
- Wash then cover the burghul in cold water (it should just be enough to cover it by around 1/2cm) Let it soak while you prepare other ingredients.
- In a food processor place roughly chopped capsicum, onion & basil. Blitz them into a paste.
- Run the burghul between your fingers to soften it, add the kebbeh meat, the herb paste, salt, the Lebanese 7 spice, cumin & chilli if using. Knead well.
- Shape the mixture into serving plates by using clean hands dipped in water.
- Drizzle with extra virgin olive oil & serve with fresh Lebanese bread, spring onion & radish.
Notes:
- Kebbeh meat can be found at any Lebanese butcher, there is special kebbeh meat it’s NOT regular mince
- This must be consumed on the same day it’s brought, if you have left overs shape them into patties & airfare, or roll into balls & freeze to add into soups. Alternatively spread into an oiled baking dish & bake at 180c until golden. Serve with plain yoghurt.
