Ingredients

• 1/2 kg - boneless lamb leg, cut into cubes
• 50 g - tomato, finely chopped
• 25 g - onion, finely chopped
• 15 g - mint, finely chopped
• 5 tsp - tahini (sesame seed paste)
• 20 g- white pepper
• 1 kg - fine burghol (crushed wheat)
• 1/2 tsp - colouring liquid
• salt to taste
• 30 - paprika powder
• pepper to taste
• salt to taste
• For garnish:
• 40 g - walnuts
• 10 g - pine nuts
• A few sprigs of fresh mint
• Onion rings
• Lettuce leaves
• Sliced tomatoes
• Oil for deep frying

How to Make Spicy Red Kibbeh

• Soak the burghol with the food colouring in cold water for 2 hours.
• Mix the lamb leg with tomato, onion, mint, tahini, white pepper, salt and paprika powder.
• Strain the burghol and mix it with the meat.
• Grind together until smooth.
• Shape into ovals and deep fry till dark brown.
• Decorate with the garnishing ingredients and serve hot.