Baked Kibbeh With Tabouli - cooking recipe

Ingredients

None None Baked Kibbeh
5 oz bulgur wheat
1 lb ground lamb
1 None medium onion, peeled and chopped finely
1 tsp ground cumin
1 tsp ground allspice
2 tbsp flat-leaf parsley, finely chopped
2 tbsp pine nuts
None None Cooking oil spray
None None Tabouli
2 oz bulgur wheat
2 None large ripe tomatoes, chopped
2 tbsp lemon juice
2/3 cup flat-leaf parsley, finely chopped
1/4 cup mint, chopped
1/2 None small red onion, peeled and finely chopped
2 tbsp vegetable or olive oil
None None Pita bread, to serve
None None Plain yogurt, to serve

Preparation

Preheat the oven to 400\u00b0F. Grease a 6 x 10 inch loaf pan or baking dish.
To make the kibbeh, place the bulgur wheat in a small heatproof bowl and cover with boiling water. Leave to stand for 15 mins. Drain and allow to cool slightly, then use hands to press out as much liquid as possible. Place the bulgur wheat in a large bowl. Add the ground lamb, onion, spices and parsley and mix well.
Press the lamb mixture into the prepared pan and smooth the surface. Using a sharp knife, score the mixture into a diamond pattern at 2 inch intervals, cutting halfway through. Sprinkle with pine nuts, then spray with oil. Bake for 25 mins or until cooked.
Meanwhile, make the tabouli: Cook the bulgur wheat according to package instructions. Drain and transfer to a medium bowl. Top with tomato and lemon juice and let stand for 30 mins. Add parsley, mint, red onion and oil, mix well and season to taste.
Serve the kibbeh with the tabouli, pita bread and yogurt.