Kibbeh

Party bites makes 12 prep 30 mins, plus chilling cook 25 mins deep-fat fryer Ingredients: 2 tbsp olive oil 1 small onion, peeled and finely chopped 85g (3oz) lean minced beef or lamb 1 tbsp pine nuts, lightly toasted ½ tsp ground cinnamon salt and freshly ground black pepper 1 small onion, peeled and roughly chopped 175g (6oz) bulghur wheat, soaked for 20 minutes in cold water ½ tsp ground allspice 250g (9oz) lean minced beef or lamb vegetable oil or sunflower oil, for deep frying Preparation: 1 - To make the filling, heat the oil in a frying pan and fry the onion until softened.  Add the meat and fry until lightly browned, stirring to break up clumps.  Stir in the pine nuts and cinnamon; season to taste with salt and pepper.  Set aside. 2 - To make the shells, put the onion in a food processor and process to a paste.  Add the bulghur wheat, allspice, and minced meat,  season to taste with salt and pepper, and process thoroughly. 3 - Dampen your hands, take a small egg-sized piece of the shell mixture,  and press to a round 5mm ( ¼ in) thick.  Spoon a little of the filling on top and press the shell around it so it is enclosed.  Shape each end of the kibbeh into a point.  Repeat with the remaining filling and shell mixture to make 11 more kibbeh.  Chill well for 1 hour or longer. 4 - Heat the oil to 180°C (350°F) and deep-fry the kibbeh, 3 or 4 at a time,  until golden brown. Drain on kitchen paper; serve hot. Good with: A yogurt, cucumber, and mint sauce, and a tomato,  red onion, and parsley salad.

Salmon with Capers and dill

 

 

The distinctive flavours of dill has a real affinity with fish, 

particularly salmon.

 

  

Serves: 4

Preparation time: 5 minutes

Cooking time: 10 minutes

 

You will need

50g butter, diced

4 x 125g salmon fillets (with the skin left on if you wish)

Salt and freshly ground black pepper

4 tbsp capers, drained and rinsed

2 tbsp lemon juice mixed with 6–8 tbsp water

4 tsp chopped dill

Method

1. Place a frying pan on a medium to high heat. When it is just hot, 

add a couple of knobs of butter, very quickly followed by the salmon – 

with the presentation side down. 

2. Fry for three to four minutes or until golden brown underneath, 

then turn over, season with salt and pepper and fry for another couple of minutes 

or until the fish is just cooked through.

3. Add the capers, along with the remaining butter 

and mixed lemon juice and water, and boil for one minute.

4. Season to taste, adding more lemon juice or water if necessary. 

Transfer the salmon onto warmed plates, stir the chopped dill into the sauce 

and pour over the fish to serve.