Ingredients

• 225g (8oz) fine bulghur wheat
• 900ml (1½ pints) water
• 1 small onion, quartered
• 175g (6oz) mushrooms, halved if large
• 15ml (1 tbsp) olive oil
• 25g (1oz) pine nuts
• 25g (1oz) mature Cheddar or Gouda cheese, grated
• 15ml (1 tbsp) freshly chopped parsley
• salt and freshly ground black pepper
• 115g (4oz) plain flour
• sunflower oil, for deep-frying
• spicy yogurt dip, to serve, optional

Tools

• Kitchen Machine
• Food Processing Attachment 
• K Beater
• Kebbe Maker Adaptor 
• Multi Food Grinder

Method

1. Place the bulghur wheat in a saucepan, pour over the water and bring to the boil. Simmer for 15 minutes then drain thoroughly and set aside.
2. Fit the Food Processing Attachment with the knife blade; add the onion and process to roughly chop. Add the mushrooms and process until finely chopped or finely chop the onions and mushrooms by hand.
3. Heat the olive oil in a frying pan, add the onions and mushrooms and sauté for 15-20 minutes, over a low heat until soft and the liquid has evaporated. Remove from the heat, stir in the pine nuts, cheese and parsley and season with salt and pepper.
4. Place the bulghur wheat in the Kenwood Bowl. Add the flour and season liberally with salt and pepper. Using the K Beater at minimum speed mix for about 5 minutes, to form a stiff paste.
5. Fit the Kebbe Maker to the Mincer Attachment. Pass the bulghur paste through the Adaptor, cutting the tube at 7.5cm (3 inch) intervals. Lay the tubes on a tray. Close one end of the tube, squeezing tightly to seal. Press 15ml (1 tbsp) mushroom stuffing into each shell and seal the open end.
6. Heat a pan of oil until moderately hot (160°C/325°F) and then deep fry the kebbe balls, in batches, for 3-4 minutes, until golden. Serve with a spicy yogurt dip, if wished.

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