Baked Kibbeh With Tabouli

• 5 ounces bulgur wheat
• 1 pound ground lamb
• 1 onion medium, peeled and chopped finely
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 2 tablespoons flat leaf parsley finely chopped
• 2 tablespoons pine nuts
• cooking oil spray
• 2 ounces bulgur wheat
• 2 tomatoes large ripe, chopped
• 2 tablespoons lemon juice
• 2/3 cup flat leaf parsley finely chopped
• 1/4 cup mint chopped
• 1/2 red onion small, peeled and finely chopped
• 2 tablespoons vegetable oil
• pita bread to serve
• plain yogurt to serve

1. Preheat the oven to 400u0b0F. Grease a 6 x 10 inch loaf pan or baking dish.
2. To make the kibbeh, place the bulgur wheat in a small heatproof bowl and cover with boiling water. Leave to stand for 15 mins. Drain and allow to cool slightly, then use hands to press out as much liquid as possible. Place the bulgur wheat in a large bowl. Add the ground lamb, onion, spices and parsley and mix well.
3. Press the lamb mixture into the prepared pan and smooth the surface. Using a sharp knife, score the mixture into a diamond pattern at 2 inch intervals, cutting halfway through. Sprinkle with pine nuts, then spray with oil. Bake for 25 mins or until cooked.
4. Meanwhile, make the tabouli: Cook the bulgur wheat according to package instructions. Drain and transfer to a medium bowl. Top with tomato and lemon juice and let stand for 30 mins. Add parsley, mint, red onion and oil, mix well and season to taste.
5. Serve the kibbeh with the tabouli, pita bread and yogurt.

bulgur wheat, ground lamb, onion, ground cumin, ground allspice, flat leaf parsley, nuts, cooking oil spray, bulgur wheat, tomatoes, lemon juice, flat leaf parsley, mint chopped, red onion, vegetable oil, pita bread, serve

Taken from www.yummly.com/recipe/Baked-Kibbeh-with-Tabouli-1401693 (may not work)