Ingredients

• 115g (4oz) bulghur wheat
• 325g (12oz) lean boneless lamb, diced
• 15ml (1 tbsp) sunflower oil
• 1 small onion, finely diced
• 30ml (2 tbsp) pine nuts
• 2.5ml (½ tsp) ground allspice
• salt and freshly ground black pepper
• 50g (2oz) plain flour
• oil, for deep frying
• spicy yogurt dressing

Tools

• Multi Food Grinder
• K Beater
• Kebbe Maker Adaptor

Method

1. Place the bulghur wheat in a saucepan, cover with water and bring to the boil. Simmer for 15 minutes, then drain and set aside.
2. Meanwhile fit the Mincer and using the fine screen mince the lamb into the Kenwood Bowl. Set aside. Heat the oil in a frying pan, add the onion and sauté for 5-6 minutes until lightly golden.
3. Add the pine nuts and cook for 30-60 seconds, until toasted. Stir in one-third of the minced lamb and fry for about 10 minutes. Season with half the allspice, salt and freshly ground black pepper.
4. Add the drained bulghur wheat to the remaining minced lamb and season generously with salt, pepper and the remaining allspice. Using the K Beater at speed 1, mix together for 5 minutes. Add the flour and mix to incorporate thoroughly.
5. Remove the screen and cutting blade from the Mincer and replace with the Kebbe Maker Adaptor. Pass the bulghur mixture through the Kebbe Adaptor, cutting the tubing at 7.5cm (3 inch) intervals. Lay the tubes on a tray.
6. To make the Kebbe balls, close one end of each tube, squeezing tightly to seal. Press 15ml (1 tbsp) of the cooked meat mixture into each tube and seal the open end.
7. Heat the oil for deep-frying, until moderately hot (160°C/325°F) and then fry the Kebbe balls, in batches, for 3-4 minutes, until golden. Keep warm in the oven until they are all cooked then serve immediately with a spicy yoghurt dressing and salad, if wished.

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