Middle_Eastern
Middle Eastern - Salads and Sides
Kubba Halab Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 cup fine bulgur wheat
- • 200g minced lamb
- • 1 small onion, grated
- • 1 tbsp olive oil
- • 1/4 cup pine nuts
- • 1 tsp Aleppo pepper
- • 1/2 tsp ground allspice
- • 1 tbsp pomegranate molasses
- • 4 cups vegetable oil, for deep-frying
Preparation Steps
1
Phase 1
Soak the bulgur in cold water for 15 minutes, then drain and squeeze dry.
2
Phase 2
Knead the bulgur with half the lamb, half the grated onion, and the allspice into a smooth paste with wet hands.
3
Phase 3
Sauté the remaining lamb and onion in the olive oil, then stir in the pine nuts, Aleppo pepper, and pomegranate molasses and cool.
4
Phase 4
Form small ovals of the bulgur paste, hollow them, fill with the spiced lamb, and seal the edges.
5
Phase 5
Deep-fry at 180C until deep golden and cooked through, about 4 minutes per batch.
6
Phase 6
Drain on kitchen roll and serve hot with labneh or tahini sauce for dipping.