Recipes

To start the dough, cover the bulgar wheat with the warm water and leave to soak for 30 minutes.

Meanwhile, make the filling. Heat the oil in a frying pan and sauté the onion until soft and golden. Add the lemon zest and cook with the onion for 5 minutes until lightly coloured. Stir in the allspice and cinnamon, cook briefly and then add the spinach and stir through until wilted and soft. Tip into a bowl to cool and stir in the pine nuts and then taste and season

Cut the salmon fillet into tiny cubes that will fit inside the kibbeh and season lightly with sea salt and pepper.

To continue with the dough, drain the bulgar, squeeze out excess water and place in a food processor with the onion. Pulse together to combine. Next add the mint/parsley leaves and chopped fish and pulse to combine. Now add the flavourings – lemon zest, juice, allspice, cumin, allspice, sea salt and pepper and pulse together to combine.

To assemble the kibbeh, wet your hands and spoon a heaped tablespoon of the dough into your hand and form into an egg sized ball. Make a large hole in the middle by inverting your thumb, insert a cube of salmon and a teaspoon of spinach filling, close the hole and pack tightly.

Lay the kibbe on a baking sheet lined with oiled foil or parchment.

Make the baste by heating everything together and brush liberally over the kibbe. Bake in a preheated oven at 190c/170c fan/gas 5 for 30 minutes until the kibbe are lightly golden.

Serve with lemon wedges, a seasonal salad and a delicious creamy dip,like our sweet potato baba ganoush.