Lamb Pistachio Kibbeh & Yogurt

• Ground lamb(500 g)
• Bulgur Wheat(120 g)
• Onion(1)
• Garlic(3 cloves)
• Pistachios(60 g)
• Fresh mint(3 tbsp)
• Fresh parsley(5 tbsp)
• Cumin(2 tsp)
• Cinnamon(½ tsp)
• Allspice(½ tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Olive oil(3 tbsp)
• Greek yogurt(250 g)
• Lemon(1)
• Cucumber(1)
• Tomato(2)
• Vinegar(1 tbsp)

Method

1. 1

   Put {Bulgur Wheat} in a heatproof bowl, cover with 180ml hot water, and leave until tender and the water is absorbed. Finely grate or mince {Onion}, mince {Garlic}, roughly chop {Pistachios}, and finely chop the {Fresh mint} and {Fresh parsley}.

   ~15 min

2. 2

   Squeeze any excess moisture from the soaked {Bulgur Wheat}. In a large bowl, combine {Ground lamb}, {Bulgur wheat}, half the {Onion}, half the {Garlic}, {Pistachios}, {Fresh mint}, {Fresh parsley}, {Cumin}, {Cinnamon}, {Allspice}, {Salt}, and {Black pepper}. Mix well, then shape into 12 small oval meatballs.

   ~15 min

3. 3

   Heat {Olive oil} in a large skillet over medium heat. Add the kibbeh in batches and cook until golden-brown all over and cooked through, turning gently, 8 minutes per batch.

   ~16 min

4. 4

   While the kibbeh cooks, stir together {Greek yogurt}, the juice of half the {Lemon}, the remaining {Garlic}, and a pinch of salt. In another bowl, toss diced {Cucumber}, diced {Tomato}, the remaining {Onion}, {Fresh parsley}, {Fresh mint}, {Vinegar}, and 1 tbsp of the {Olive oil}.

   ~10 min

5. 5

   Spread the lemon yogurt onto plates, spoon over the cucumber salad, and nestle the warm kibbeh on top. Finish with the remaining half of the {Lemon} cut into wedges for squeezing at the table.

   ~2 min