Kibbeh with yoghurt and mint dip

STEP BY STEP

Let's make something delicious.

1. 01

   For the kibbeh, mix the bulgur with the cumin, cinnamon, a pinch of salt and paprika. Bring 800 ml water (for 4 servings) to the boil and pour over the bulgur. Stir and leave to soak for approximately 20–30 minutes.

2. 02

   For the filling, peel and finely chop the shallots. Heat the rapeseed oil in a non-stick frying pan and sauté ⅔ of the shallots for 2–3 minutes until translucent. Add ⅔ of the minced lamb and fry for 5–7 minutes, breaking it up into crumbles. Stir the raisins into the lamb and shallot mixture. Season with a pinch of salt and pepper.

3. 03

   Mix the bulgur with the remaining raw minced lamb and raw shallots. Coarsely blend with a hand blender until a soft mixture forms. If the mixture is too dry, add a little water; it should be firm but kneadable. Continue kneading by hand for 5–8 minutes, then leave to rest for approximately 10 minutes.

4. 04

   For the yoghurt and mint dip, stir the yoghurt and crème fraîche until smooth. Peel the garlic and use a garlic press to squeeze it into the yoghurt mixture. Rinse the lemon under hot water, grate the zest and squeeze out the juice. Stir the zest and juice into the mixture. Wash the mint, shake dry, roughly chop and stir it in. Season to taste with salt and pepper and set aside.

5. 05

   With damp hands, shape the bulgur mixture into small balls approximately 3.5 cm in diameter. Use two fingers to press a hollow into the centre of each ball. Add a little lamb filling and seal with the bulgur mixture. Dampen your hands again and shape the balls so that they taper to a point at both ends. Continue until all the bulgur mixture and lamb filling have been used.

6. 06

   Heat the rapeseed oil in a large saucepan to 170–180 °C. Lower the kibbeh into the hot oil with a slotted spoon and deep-fry for 2–4 minutes until dark brown. Remove and drain on several layers of kitchen paper.

7. 07

   Wash and halve the tomatoes. Arrange the kibbeh with the tomatoes and the yoghurt and mint dip, then serve.