BEEF KIBBEH WITH HUMMUS AND CHOPPED SALAD
This beef kibbeh is grilled instead of fried, making it both healthier and easy; served with hummus and a Middle Eastern chopped salad, it is perfect for a mid-week meal.
Ingredients
40g fine burghul
500g beef mince
1 small red onion, finely grated
2 Tbsp fresh mint leaves, finely chopped
2 tsp lemon zest
1 tsp ground allspice
1⁄2 tsp ground cinnamon
1 tsp ground cumin
For the chopped salad:
1 small red onion, peeled, roughly chopped
1 Lebanese cucumber, chopped
250g cherry tomatoes, halved
1 red capsicum, deseeded, roughly chopped
1 Tbsp olive oil
1⁄4 cup mint, leaves picked
1 Tbsp fresh lemon juice
1 tsp za’atar
200g hummus
10g fresh Italian parsley, leaves picked, roughly chopped
Lemon wedges, to serve
8 pita breads, toasted
Method
Preheat grill to high
Place the burghul in a heatproof bowl, cover with boiling water and set aside for 10 mins to soak
Drain the burghul well and allow to cool slightly
In a large bowl, combine the burghul, beef mince, onion, chopped mint, lemon zest, allspice, cinnamon and cumin then season to taste
Using damp hands, shape into 12 oval shapes. Brush lightly with oil and arrange on a baking pan or tray. Place under grill and cook, turning, for 15-20 mins or until cooked through and browned all over
In a medium-sized mixing bowl, add red onion, cucumber, tomatoes, capsicum, olive oil, mint leaves, lemon juice and za’atar; season to taste and mix to coat
To serve, spread hummus on the bottom of four plates, top with the chopped salad and the kibbeh and a sprinkle of chopped parsley, serve with lemon wedges and toasted pita