Ingredients:

• 1/2 kg – boneless lamb leg, cut into cubes
• 50 g – tomato, finely chopped
• 25 g – onion, finely chopped
• 15 g – mint, finely chopped
• 5 tsp – tahini (sesame seed paste)
• 20 g- white pepper
• 1 kg – fine burghol (crushed wheat)
• 1/2 tsp – colouring liquid
• salt to taste
• 30 – paprika powder
• pepper to taste
• salt to taste
• For garnish:
• 40 g – Walnuts
• 10 g – Pine Nuts
• A few sprigs of fresh Mint
• Onion rings
• Lettuce leaves
• Sliced Tomatoes
• Oil for deep frying

Method:

1. Soak the burghol with the food colouring in cold water for 2 hours.
2. Mix the lamb leg with tomato, onion, mint, tahini, white pepper, salt and paprika powder.
3. Strain the burghol and mix it with the meat.
4. Grind together until smooth.
5. Shape into ovals and deep fry till dark brown.
6. Decorate with the garnishing ingredients and serve hot.