|Prep time||30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the bulgur wheat in a bowl and cover with cold water, set aside to soak for 1 hour.
Preheat the oven to 180°C, gas mark 4.
Finely chop the leeks. Roughly chop the walnuts. Finely chop the preserved lemon.
Heat the oil in a large cast-iron pan placed over a medium heat. Sauté half the leeks along with 250g of beef mince until golden and crispy. Season with ½ tsp of salt. Add the walnuts to the pan. Sauté until lightly toasted before adding the raisins and molasses. Sauté for a further minute or two until the molasses has cooked down to a syrupy consistency.
Remove the pan from the heat and stir in the preserved lemon. Set aside.
To make the kibbeh, place the bulgur wheat, the rest of the beef mince, baharat, cinnamon, the rest of the salt and mint leaves in a food processor and pulse until just combined.
Lightly grease a 20cm round baking dish. Dip your hands in iced water.
Using half the kibbeh mixture, take a handful of kibbeh, flatten between your palms until 6mm thick and spread on the bottom of the baking dish. Repeat until the bottom is fully covered. Dip yours hands in iced water again and smooth the layer of kibbeh, making sure it’s even. Top with the filling then place the rest of the kibbeh on top and smooth it out well. Run a knife around the edge to separate it from the pan. Score the kibbeh by making triangles, but don’t cut all the way through. This will ensure the kibbeh cooks through.
Place the dish in the oven and bake until browned, approx. 25-30 minutes.
Leave to cool before placing on a platter to serve.