Ingredients

Serves 4-6 Makes 2 or 3

The lamb kibbeh
1kg lamb leg fat and sinus removed
1tsp cumin powder
1 tsp salt
5 cups of raw unbleached burghul (cracked wheat)

The silverbeet filling
1 bunch silver beet
300gms tinned chickpeas
300gms minced lamb leg
2 crushed cloves garlic
1 onion diced
Salt and pepper
150gms fetta
Olive oil
100gm toasted pine nuts
2tbsp Aleppo pepper
Juice of 1 lemon

Method

The lamb kibbeh:
1. Wash the burghul under running water and allow to soak for 10 minutes in three times the amount of water to burghul.
2. Squeeze out the water from the burghul and mix with the remainder of the ingredients.
3. Place all of the ingredients in a mince and mince twice.


The silverbeet filling:
1. Dice the stalk of the silver beet and thinly slice the leaves.
2. Brown off lamb mince with a little oil.
3. Add onions, garlic and silver beet stalk. Cook until done.
4. Add the leaves and continue to cook until it has all cooked down.
5. Season with salt and pepper and Aleppo pepper.
6. Fold through the pine nuts, lemon juice and feta, cool in refrigerator.


To assemble
1. Oil the bottom of sides of a round baking dish (metal or ceramic).
2. Smear a layer of the meat mixture on the bottom of the dish so it fills one quarter of the dish.
3. Then spread over the silver beet mixture so it fills three quarters of the way up the dish.
4. Again cover the silver beet mixture with the meat mixture so it completely covers the filling and fills the remaining quarter of the dish.
5. Score the kibbeh with a small sharp knife to form a diamond pattern.
6. Drizzle with olive oil and season with sea salt
7. Bake in a pre-heated 200°C oven until golden brown.