Chicken kibbeh balls Recipe
(makes 24 balls)

Ingredients:

40 g/ 1/4 cup
500 g
2
1 tbsp

60 g
1
1/4 tsp

burghul
finely minced lean chicken
spring onions, thinly sliced
chopped fresh parsley
grated rind of 1 lemon
Cheddar cheese, grated
egg, beaten
white pepper
sesame seeds and extra burghul, to coat
Olive oil, for frying

Method:

1. Place the burghul in a bowl and cover with 1 cup cold water. Leave to soak for 30 minutes, then strain well. Squeeze the burghul dry with the fingertips.

2. Place the burghul in a mixing bowl. Add the chicken mince, spring onions, parsley, lemon rind, cheese, egg and pepper, using a fork, stir until well mixed.

3. Level the mixture and divide it into 12 equal wedges. Scoop out each wedge and divide into two equal pieces. Roll each piece, with clean hands, into a neat ball.

4. Place an equal quantity of sesame seeds and extra burghul on a sheet of greaseproof paper. Roll the balls in the sesame seed mixture until coated. Chill for 30 minutes.

5. Heat 5 mm oil in a large, heavy-based frying pan over a medium heat. Add the chicken balls and fry each for 10 minutes, or until golden and cooked through. Drain on paper towels. Serve hot with Greek yoghurt and a Greek-style salad.

PREPARATION TIME:     30 minutes plus 30 minutes soaking                          COOKING TIME:    10-12 minutes

 

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