Kibbeh With Tomato And Pomegranate Salad - cooking recipe

Ingredients

1 cup fine bulgur wheat
1 1/3 lbs ground lamb
1 medium onion, finely chopped
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground coriander
3 pieces preserved lemon peel
1 large pomegranate
3 medium ripe tomatoes, coarsely chopped
2 cups loosely packed fresh mint leaves
2 cups loosely packed fresh flat-leaf parsley leaves
2 tbsp olive oil
1 tbsp lemon juice
4 oz feta cheese, coarsely crumbled

Preparation

Combine bulgur wheat and 2 cups water in medium bowl; let stand 2 hours. Drain.
Preheat the oven to 350\u00b0F. Oil a 12 x 8-inch baking pan.
For the kibbeh, combine bulgur wheat, lamb, onion and spices in large bowl; season. Spread lamb mixture in prepared pan; smooth top. Bake about 25 mins or until cooked through.
Meanwhile, remove and discard flesh from preserved lemons. Rinse peel well then thinly slice. Remove seeds from pomegranate.
Combine lemon peel, tomato and herbs in medium bowl. Drizzle with combined oil and lemon juice.
Cut kibbeh into six squares; cut each square into two triangles. Place on plates; top with tomato mixture, feta and pomegranate seeds.