Kibbeh and Cucumber Salad

Ingredients

• Kibbeh:
• 2/3 cup bulgur wheat, soaked in warm water for 15 minutes then drained
• 1 pound ground lamb
• 1 onion, grated
• 1 teaspoon salt
• 1/4 cup mint leaves, finely chopped
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• Cucumber Salad:
• 1/2 English cucumber, thinly sliced into rounds
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• Small bunch of chives, finely chopped
• Kosher salt and cracked black pepper to taste

Directions

1. Heat the oven to 375 degrees F. In a large bowl, add the soaked bulgur, lamb, onion, salt, mint, black pepper, cinnamon, cumin and allspice, then mix thoroughly until the seasonings and meat are evenly blended.
2. Cover a baking sheet with foil. With damp hands, shape the meat mixture into 25 evenly sized football-style balls and place them on the prepared sheet. Bake for 25 minutes, or until the meat is cooked all the way through.
3. While the kibbeh bake, stir the cucumber with the Greek yogurt and lemon juice, then season with salt and pepper to taste.
4. Once the kibbeh are cooked, serve them hot with the cucumber salad, warm pita, and mint tea.