Lamb skirt is an excellent cut for this - it's quite lean but with enough fat to add flavour. Ask your butcher to mince it freshly for you, and use it on the same day.
100 gmfine-grain burghul300 gmlean medium-minced lamb, such as lamb skirt, chilled1/3 tspcoarsely ground toasted cuminLargepinch each of ground allspice and sumac, plus extra to serve1garlic clove, crushed½white onion, finely dicedTo serve:extra-virgin olive oilTo serve:natural yoghurt and flatbread (optional)Pomegranate and herb saladSeedsof ½ pomegranate ½ cup eachcoarsely torn coriander, mint and flat-leaf parsleyThinlysliced rind of ½ preserved lemonJuiceof 1 lemon2 tbspextra-virgin olive oil, plus extra for drizzling
Soak burghul for 10 minutes in warm water until just tender, then drain and set aside to cool.
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.
For pomegranate and herb salad, combine ingredients in a bowl and season to taste.
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.