Lamb & Bulgur Torpedoes from The Jewelled Kitchen by Bethany Kehdy

Ingredients

• 350 g/12 oz finely minced/ground lamb or beef
• 1 tbsp pomegranate molasses
• 7–8 mint leaves, finely chopped
• 1 tsp dried basil
• warm Arabic Bread, to serve
• 1½ tsp ground allspice
• 2 tsp sea salt
• 1 tsp crumbled dried edible rose petals
• ½ tsp ground cumin
• 1 tsp dried marjoram
• 1 tsp ground cinnamon
• freshly ground black pepper
• 1 large onion, quartered
• 2 tbsp sunflower oil, plus extra for deep-frying
• 175 g/6 oz/scant 1 cup fine bulgur wheat (grade 1)
• 2 tbsp pine nuts
• 1 red onion, thinly sliced