Name: Lamb kibbeh nayeh with pomegranate and herb salad
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 100 gm fine-grain burghul; 300 gm lean medium-minced lamb, such as lamb skirt, chilled; 1/3 tsp coarsely ground toasted cumin; Large pinch each of ground allspice and sumac, plus extra to serve; 1 garlic clove, crushed; ½ white onion, finely diced; To serve: extra-virgin olive oil; To serve: natural yoghurt and flatbread (optional); Pomegranate and herb salad; Seeds of ½ pomegranate; ½ cup each coarsely torn coriander, mint and flat-leaf parsley; Thinly sliced rind of ½ preserved lemon; Juice of 1 lemon; 2 tbsp extra-virgin olive oil, plus extra for drizzling

Lamb kibbeh nayeh with pomegranate and herb salad

Australian Gourmet Traveller recipe for lamb kibbeh nayeh with pomegranate and herb salad.

Serves 4 - 6

Prep

20M

Ingredients

100 gm fine-grain burghul

300 gm lean medium-minced lamb, such as lamb skirt, chilled

1/3 tsp coarsely ground toasted cumin

Large pinch each of ground allspice and sumac, plus extra to serve

1 garlic clove, crushed

½ white onion, finely diced

To serve: extra-virgin olive oil

To serve: natural yoghurt and flatbread (optional)

Pomegranate and herb salad

Seeds of ½ pomegranate

½ cup each coarsely torn coriander, mint and flat-leaf parsley

Thinly sliced rind of ½ preserved lemon

Juice of 1 lemon

2 tbsp extra-virgin olive oil, plus extra for drizzling

Method

Main

1.Soak burghul for 10 minutes in warm water until just tender, then drain and set aside to cool.

2.Combine lamb in a bowl with spices and garlic, and season well to taste. Squeeze excess moisture from burghul, add to mixture, stir to combine and refrigerate until required.

3.For pomegranate and herb salad, combine ingredients in a bowl and season to taste.

4.To serve, spoon kibbeh onto a plate. Scatter onion over, drizzle with oil, then top with pomegranate and herb salad. Sprinkle with extra allspice and sumac and serve with yoghurt and flatbread to the side.