Kibbeh with Tomato and Pomegranate Salad
This kibbeh recipe is topped with a delicious pomegranate and tomato salad to add some colour to this succulent Middle-Eastern classic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup (160g) fine burghul
- 2 cups (500ml) water
- 625 grams (1¼ pounds) minced (ground) lamb
- 1 medium brown onion (150g), chopped finely
- 1/2 teaspoon each ground cinnamon, cumin and coriander
- 3 pieces preserved lemon rind
- 1 large pomegranate (430g)
- 3 medium ripe tomatoes (450g), chopped coarsely
- 2 cups loosely packed fresh mint leaves
- 2 cups loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 125 grams (4 ounces) feta cheese, crumbled coarsely
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