This beef kibbeh is grilled instead of fried, making it both healthier and easy; served with hummus and a Middle Eastern chopped salad, it is perfect for a mid-week meal.
Preheat grill to high.
Place the burghul in a heatproof bowl, cover with boiling water and set aside for 10 mins to soak.Drain the burghul well and allow to cool slightly.
In a large bowl, combine the burghul, beef mince, onion, chopped mint, lemon zest, allspice, cinnamon and cumin then season to taste.
Using damp hands, shape into 12 oval shapes. Brush lightly with oil and arrange on a baking pan or tray. Place under grill and cook, turning, for 15-20 mins or until cooked through and browned all over.
In a medium-sized mixing bowl, add red onion, cucumber, tomatoes, capsicum, olive oil, mint leaves, lemon juice and za’atar; season to taste and mix to coat.
To serve, spread hummus on the bottom of four plates, top with the chopped salad and the kibbeh and a sprinkle of chopped parsley, serve with lemon wedges and toasted pita.
40 grams fine burghul
500 grams Greenlea beef mince
1 small red onion, finely grated
2 tablespoons fresh mint leaves, finely chopped
2 teaspoons lemon zest
1 teaspoon ground allspice
1⁄2 teaspoon ground cinnamon
1 teaspoon ground cumin
For the chopped salad:
1 small red onion, peeled, roughly chopped
1 Lebanese cucumber, chopped
250 grams cherry tomatoes, halved
1 red capsicum, deseeded, roughly chopped
1 tablespoons olive oil
1⁄4 cup mint, leaves picked
1 tablespoon fresh lemon juice
1 teaspoon za’atar
200 grams Alamir Bakery original hummus
10 grams fresh Italian parsley, leaves picked, roughly chopped
Lemon wedges, to serve
8 Danny’s wholemeal mini pita breads, toasted