Beef Kibe

Serves 4

1 pack Silver Fern Farms Premium Ground Beef

1/2 cup bulgur (cracked wheat)

1/2 cup beef stock

1 tsp olive oil

1 small brown onion, finely chopped

1 garlic clove, crushed

1 tsp ground cumin

¼ tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp mint, finely chopped

1 tbsp flat-leaf parsley, finely chopped

vegetable oil, to deep-fry

Mint leaves, coriander leaves  and lemon wedges, to serve

Tahini Sauce Ingredients

 1/2 cup Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

How to make Beef Kibe

1. Remove Silver Fern Farms Premium Ground Beef from packaging to bloom.
2. Place bulgur in a heatproof bowl. Bring stock to boil in a small saucepan over high heat. Pour over bulgur. Set aside for 30 minutes to soak.
3. Meanwhile, heat oil in a medium frying pan over moderate heat. Add half the onion and cook, stirring for 5 minutes or until onion softens.
4. Add garlic, cumin, cinnamon and nutmeg; cook, stirring, for 1 minute or until fragrant. Add 100g Silver Fern Farms Premium Ground Beef and cook, stirring with a wooden spoon for 5 minutes or until cooked through. Remove from heat and set aside to cool.
5. Add mint and parsley to the beef mixture; season with salt and freshly ground black pepper.
6. Drain bulgur through a fine sieve, pressing with the back of a spoon to remove excess liquid. Place in a large bowl with remaining Silver Fern Farms Premium Ground Beef and remaining onion. Use your hands to combine. Season well.
7. Using wet hands, roll 2 tablespoons of bulgur mixture into a ball. Use your thumb to make a well in the center. Place 2 teaspoons of the cooked spiced beef into the well.
8. Shape bulgur mixture over filling to enclose. Shape into an elongated oval.
9. Repeat with remaining bulgur mixture and spiced beef mixture.
10. Heat 1 inch of oil in a medium frying pan to 350°F. Add four kibe and cook, turning,  for 2-3 minutes or until golden and cooked through. Transfer to a plate lined with paper towels. Repeat with any remaining mixture.
11. To make the tahini sauce, combine yogurt, tahini and lemon juice in a small bowl. Taste and season.
12. Place tahini sauce in a serving bowl. Top with kibe, sprinkle with mint and coriander. Serve with lemon wedges.