Vegetarian Kibbeh

Ingredients:

160g hulled red lentils
90g fine-grain bulgur wheat (lightly grind ordinary bulgur wheat in a coffee grinder)
1 1/2 tsp tomato purée
1 1/2 tsp hot chilli paste (either buy or pound hot chillies in a mortar)
1 large onion, finely chopped
2 tbsp olive oil
2 garlic cloves, minced
1 1/2 tsp ground cumin
freshly-ground black pepper, to taste
2 tbsp freshly-chopped tarragon
generous pinch of hot chilli powder
1 tsp lemon juice
sea salt, to taste

Method:

Add the lentils to a pan along with 600ml water. Bring the mixture to a boil over high heat and skim the foam from the surface. Turn the heat to low and continue simmering until the lentils are very soft and mushy (about 20 minutes).

Meanwhile, add the bulgur wheat to a large bowl. Combine with the tomato purée and hot chilli paste. Bring the lentil mix back to a boil over high heat then pour over the bulgur wheat mixture. Stir well to combine then set aside to swell for 30 minutes.

Add the olive oil to a pan and use to fry the olive until it begins to colour golden brown (about 8 minutes) then stir-in the garlic, cumin and lots of freshly-ground black pepper. Cook for about 2 minutes then take off the heat.

After the soaking time stir the fried onion mix into the lentil mixture and stir to combine thoroughly. Using your hands, knead all the ingredients together then add the tarragon, chilli powder and lemon juice then season with salt to taste.

Take walnut sized pieces of the mixture and shape into balls. Flatten these to extended ovals and arrange on a lightly-greased baking tray. Once done, place in an oven pre-heated to 170°C and bake for about 15 minutes, or until the crust is firm but the kibbeh have not started to brown. Allow to cool completely on the baking tray then transfer to a serving plate. Chill for at least two hours then serve with a yoghurt dipping sauce or with hot sauce.