Lamb Kibbeh

Kibbeh

• 100 g brown onion cut into halves
• 600 g lamb mince
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground fennel seeds
• ½ tsp ground cinnamon
• 1 - 2 tsp sea salt flakes to taste
• ½ tsp fresh ground black pepper to taste
• 1 tsp dried chilli flakes (optional)
• 160 g fine burghul
• 80 g water

Filling

• 70 g cheddar cheese cut into pieces (2 cm)
• 3 sprigs fresh mint leaves only
• 30 g brown onion
• 20 g olive oil
• 50 g walnuts cut into pieces

Green tahini

• 1 garlic clove
• 1 lemon juice and zest, peeled into strips (1 x 4 cm), no white pith
• 8 sprigs fresh mint leaves only (approx. 20 g)
• 120 g tahini
• sea salt flakes to taste
• fresh ground black pepper to taste
• 80 g water

Assembly

• vegetable oil for frying