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.