Kibbeh - a summer must!

This recipe was given to me by a dear friend Bronwyn. I am yet to make it as nicely as Bron does, but I am getting there. The secret is to make sure it does not dry out too much in the baking process.

You will need;

3 cups of burghul (cracked wheat)

1kg lean lamb

1 large onion

1 teaspoon salt

Ground black pepper

Lots of mint - I have is growing rampantly so I use about two handfuls

6 ice cubes

• Place burghul in a bowl and cover with ice cold water, leaving it to soak for ten minutes. Drain. Press firmly to ensure you remove as much water as possible. Spread out on a tray and place in the fridge for 1 – 2 hours.
• Trim fat from lamb, cutting into small cubes. Place in the fridge for 1 hour.
• Place all ingredients in a food processor and grind to a smooth paste.
• Grease a lasagna dish with olive oil. Spread meat paste evenly covering the dish.
• Press down. Using a knife, cut deep diamond pattern scores across the top of the meat.
• Cook in a moderate oven for 30 minutes.
• Serve with a salad and a mint, cucumber and yoghurt dip.