Baked Lebanese Kibbeh

Preheat oven to 200°C/180°C fan. In a bowl, combine the bulgur wheat, a pinch of salt and measured water. Leave for 10-15 min, or until the water has been fully absorbed. Once the water has been absorbed, fluff up the bulgur with a fork and set aside.

Meanwhile, peel and finely chop the onion and garlic. Heat a large pan over a medium heat. Add the pine nuts to the dry pan and toast until slightly browned. Once toasted remove from the pan and set aside. To the same pan add a drizzle of oil. Once hot, add the onion and fry for 5 min until softened. Add the allspice, cumin, cinnamon, garlic with a pinch of salt and pepper to taste and 1/4 of the beef mince. Fry for 3-4 min until the beef has fully browned. Once browned, add the pine nuts and remove from the heat.

In a large bowl, combine the bulgur wheat, remaining 3/4 of lamb mince, arabic masala with a pinch of salt and pepper to taste. To a baking dish add half of the bulgur/beef mix and firmly pat down to form a bottom layer. Scatter the filling mix evenly over the top. Place the remaining bulgur/beef mix on top of the filling and firmly pat down, covering the filling fully - this is now your kibbeh.

Using a knife, cut the kibbeh into slices. Dollop the ghee evenly over the top and bake the kibbeh in the oven for 20-25 min or until the beef is fully cooked.

Meanwhile, finely chop the tomatoes and cucumber into small cubes. Pick and finely chop the parsley. Chop the lettuce into bite-sized pieces. Slice the lemon into wedges. To a large bowl, add the tomatoes, cucumber, parsley and lettuce. Squeeze in the lemon juice. Add the sumac and a pinch of salt and pomegranate molasses. Mix well and set aside.

Pick and finely chop the mint. In a small bowl, combine the mint and yogurt. Remove the slices of kibbeh from the baking dish. Place a slice on a plate, spoon over some of the yogurt and serve with the salad on the side.