DAILY DINNERS

Put the bulgar wheat in a heatproof bowl and pour over enough boiling water to cover by 5 mm. Cover with cling film and leave for 20 mins to absorb the water.

In a large frying pan over medium heat, toast the pine nuts until golden and tip into a bowl. Lower the heat, add 2 tbsp of olive oil and half the onion, with a pinch of salt. Fry for 10 mins, breaking up the meat with a spoon. Stir through the pine nuts and allow to cool.

In a food processor whizz the bulgar wheat, adding a handful at a time, whizzing well between additions. You're looking to blitz to a dough-like consistency. Add the remaining raw mince and raw onion and whizz again. The dough needs to be pliable, so if it's a touch dry, add 1 tbsp of ice cold water.

Divide the bulgar dough into 8 and with slightly wet hands, roll into egg shapes/ Use your thumb to press a deep hollow into the centre of the 'egg'. Fill the hollow with 2 tsp of the cooked mince filling. Squeeze the sides and top together to enclose the filling completely, and reform into an egg shape. Put on a tray and repeat with the remaining dough and filling, making 8 eggs.

For the sauce, put all of the ingredients into a deep jug with 2 -3 tbsp of water and blitz with a hand blender until smooth. Season.

Fill a pan no more than a 1/3 full with vegetable oil and heat to 180C over a medium heat or until a cube of bread browns in 30 secs. Fry the kibbeh in batches for 6 mins, until deep golden brown. Drain them on kitchen paper and keep warm in a low oven while you fry the rest.

T serve, spread a couple of tbsp of lemon tahini on to a plate, sprinkle with parsley and paprika and top with 2-3 kibbeh. Serve with a lemon wedge and a drizzle of olive oil.