Oh So Yummy Kibbeh!

In these winter chilly months, the vegetable box has had an abundance of onions and potatoes. So much so, that we have had to ask for them give us a break on the potatoes. It was all getting a bit too much. I’m happy to say that we have just finished the last of them so it will be nice to have a break.

If you are local to the Canterbury area then check out Nethergong Nurseries.  We love them! They pick the crop on a Wednesday and then we get it fresh on the Friday. Perfect! As I may have mentioned before in my veg box review, What to Eat, it is great to get us eating more seasonal veggies and it has reduced our waste as we are more aware of what is there instead of it getting left in the fridge as well as the lack of packaging. Another benefit is that it has dramatically reduced our costs. We buy less and eat more filling foods.

 

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We found this recipie on The Guardian, where they adapted the recipe from Claudia Roden’s cookbook, A New Book of Middle Eastern Food. We also made some adaptions as we have some spices we wanted to use a bit more so we added some Za’tar to the mix and used half couscous and bulgur wheat.

Ingredients:
125g couscous/bulgur wheat
250g lamb mince
1 onion, coarsely chopped
half tsp salt
black pepper, to taste
1 tsp ground cinnamon
1 heaped tsp Za’tar
vegetable oil

Method:

Rinse the couscous in a fine-meshed sieve under cold running water. Drain well. Set aside.

Puree the onion in a food processor.

Add the meat, seasoning and spices to the food processor and continue to blend until it has become a rough paste.

Tip the paste into a large bowl. Add the drained couscous and knead until well-combined.

Heat the oven to 180C/Gas Mark 4.

Lightly oil a baking tray. (Here we actually used one of the mesh chip pans)

Form the paste into burger patties or meatballs. Place on the baking tray and brush with a little oil.

Bake for 15 to 20 minutes until cooked through.

 

I served this with some tomato cooked rice, onions and mushrooms, steamed broccoli and carrots. The man added some gherkins to his but I’m not a fan so I avoided them. If you make these or have any other good recipes, let us know!

We are making this Cauliflower and Tomato Coconut Curry from A Couple Cooks tonight. Fingers crossed all goes well as it looks rather delicious

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