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Chopped liver

Chicken recipes

Chopped liver

30 minutes

Chicken broth with mandlach

Chicken recipes

Chicken broth with mandlach

1½–2 hours

Slow-braised duck legs

Duck recipes

Slow-braised duck legs

3 hours

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Green fridge clean-up pie

35 minutes

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Cheese recipes

Giant ibhisto and cheese toasts

35 minutes

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Pork recipes

30-minute pork belly

30 minutes

Lemon-infused cheesecake

Cheesecake recipes

Lemon-infused cheesecake

Onion, mint and chilli relish

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Onion, mint and chilli relish

Toum (garlic sauce)

Aliums

Toum (garlic sauce)

Walnut tshidzimba

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Walnut tshidzimba

2 1⁄2 hours

Ahweh (Lebanese Coffee)

Beverage recipes

Ahweh (Lebanese Coffee)

Kibbeh nayee (raw kibbeh)

Lamb recipes

Kibbeh nayee (raw kibbeh)

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Kibbeh nayee (raw kibbeh)

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 1 hour's soaking time

Ingredients

180 g bulgur wheat
1 kg fat-free, sinew-free leg of lamb, cubed
1 onion, peeled and quartered
1 green chilli
ground allspice, to taste
ground cumin, to taste
a handful mint leaves, plus extra to garnish
sea salt and freshly ground black pepper, to taste
spring onion and/or chilli, finely sliced, to garnish

Method

1. Wash the bulgur wheat and soak in cold water for 1 hour.

2. In a food processor, finely mince the lamb, onion, chilli, spices and mint. Season to taste.

3. Strain the wheat, squeezing out all excess water, and combine with the meat mixture, then process again in the food processor. Transfer to a bowl.

4. Dip your hands into iced water to keep the mixture cool and combine using your hands until the texture is soft and damp. Place on a serving platter, flatten, and garnish with extra mint, spring onion and/or chilli before serving.

Find more lamb recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly