Loving Lebanon: Kebbeh Recipe From Bethany Kehdy -

Ingredients

• 1 kg minced lamb- from the leg (ask your butcher)
• 1 large onion, quartered
• 3 tablespoons of allspice (the spice) or 7-spices (even proportions of black pepper, clove, ginger, cinnamon, coriander, cardamom, cumin)
• 2 teaspoons of nutmeg
• 2 teaspoons of cinnamon
• 350g of very fine bulghar, soaked 1hour and well drained
• Salt to taste (I put in about 2tbsp)
• 4 recyclable flan cases 215 mm DIA x 24 mm deep
• Olive oil for drizzling
• 2 large onions, cut into rings or thin strands
• 500g of minced lamb
• 1 tablespoon 7 spices/allspice
• 80 grams pine nuts
• 1 tablespoon ghee or olive oil (healthier option obviously)
• 500g natural Greek style yogurt
• 1/4 cup water
• 2 garlic cloves, pureed in a mortar
• 1 large cucumber, finely sliced
• 20 fresh mint leaves, finely chopped
• 1 teaspoon lemon juice
• salt to taste