Moroccan pumpkin soup

Ingredients (serves 6)

• 1/4 cup (60ml) olive oil
• 1 leek, white part only, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red birdseye chilli, finely chopped
• 1 cinnamon stick
• 3cm piece ginger, peeled, thinly sliced
• 1 1/2 tsp cumin seeds
• 2 carrots, peeled, coarsely chopped
• 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
• 1/3 cup (70g) yellow split peas
• Juice of 1/2 lemon
• Coriander sprigs and soup sprinkles, to serve

 

Method

1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
2. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

 

Notes

Reserve 1/2 cup pumpkin seeds for soup sprinkles.

Moroccan apricot chicken

Buy chicken in bulk and make meals to eat now or freeze for later. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 4 (150g each) chicken breast fillets, trimmed
• 1 medium brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning mix
• 1 tablespoon tomato paste
• 2 tablespoons honey
• 400g can whole peeled tomatoes
• 1 cup chicken stock
• 1 cup dried apricots
• 400g can chickpeas, drained, rinsed
• Fresh coriander leaves and couscous, to serve

 

Method

1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.
2. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.
3. Return chicken to pan. Reduce heat to low. Simmer, uncovered, turning chicken occasionally, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander.

 

Notes

Chicken tips: Freeze chicken breasts in a single layer in freezer or snap-lock bags for up to 6 months.
If using chicken breasts for stir-fries or casseroles, slice or chop the chicken before freezing for quicker defrosting.
When barbecuing chicken breasts, cut 2cm-deep slits into top of chicken for a shorter cooking time. This technique is also useful for marinating, so the chicken absorbs more flavour.

Lamb and beetroot pizza

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 400g lamb mince
• 2 tbs Moroccan spice mix (see note)
• 1 Turkish pide, split lengthways
• 2 cups (160g) grated pizza cheese
• 100g feta, crumbled
• 2 tsp caraway seeds
• 1 x 450g tin baby beetroot, drained, coarsely chopped
• 1 tbs lemon juice
• 1 cup (250g) Greek-style yoghurt
• 1 cup small mint leaves

 

Method

1. Preheat oven to 220°C. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spice mixture and cook for 1 minute or until aromatic. Remove from heat and season with salt and pepper.
2. Place the pide, cut-side up, on an oven tray. Sprinkle the pizza cheese evenly over each pide. Spoon the mince mixture over each pide. Sprinkle with feta. Bake in preheated oven for 8-10 minutes or until cheese melts and pizza is heated through.
3. Meanwhile, place the caraway seeds in a small frying pan over high heat and toss for 1 minute or until toasted. Remove from heat and place in a medium bowl. Add the beetroot and lemon juice and gently toss to combine.
4. Place the pizzas on a serving platter and drizzle with yoghurt. Spoon over the beetroot mixture and sprinkle with mint leaves. Serve immediately.

 

Notes

Moroccan spice mix is available from supermarkets. Alternatively, use a combination of ground cumin, coriander seeds, cinnamon, ginger and allspice.

Madras fish with turmeric & vegetable rice

Preparation Time

5 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 500ml (2 cups) water
• 240g (2 cups) express long-grain 6-minute cooking rice (Sunrice brand)
• 1/4 tsp ground turmeric
• 270g (about 2 cups) frozen vegetable combos, Mediterranean (McCain brand)
• Salt & freshly ground black pepper
• 1 1/2 tbs Madras curry paste (Patak's brand)
• 2 tsp fresh lemon juice
• 4 (about 150g each) firm white fish fillets (like silver warehou or ling)
• 1 tbs olive oil
• 1 lemon, cut into wedges, to serve

 

Method

1. Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric, and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.
2. Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.
3. Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.

Mediterranean chicken casserole

If it's comfort food you're after, look no further than this easy and tasty chicken casserole. Taste.com.au members love it! 

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 2 tsp olive oil
• 8 chicken lovely legs
• 1 large brown onion, halved, thinly sliced
• 3 celery sticks, trimmed, cut into 2cm-thick slices
• 2 garlic cloves, crushed
• 200g button mushrooms, thickly sliced
• 2 x 400g cans diced Italian tomatoes
• 1 chicken stock cube (Massel brand)
• 150g (1 cup) frozen broad beans, thawed, peeled
• 1 tbs fresh thyme leaves
• Freshly ground black pepper
• 200g dried spiral pasta, optional, to serve

 

Method

1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
5. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

Mediterranean pickled lemons with paprika

Preparation Time

15 minutes

Makes

20 slices

Ingredients

• 2 lemons
• 21/2 tbs table or sea salt
• Sweet paprika, to sprinkle
• Olive oil, to fill jar

 

Method

1. Cut the lemons into 5mm-thick slices and place in a single layer on a wire rack over a tray. Sprinkle each slice generously with the salt. Place in the freezer for 2 hours or until frozen.
2. Remove the lemons from the freezer and set aside at room temperature for 12 hours to draw out the moisture.
3. Preheat oven to 100°C. Wash a 250ml (1-cup) jar well and then rinse. Place upside down in the oven for 5 minutes or until completely dry.
4. Remove jar from oven. Layer the lemon slices in the jar, sprinkling with a little paprika after each layer. Fill the jar with olive oil, making sure the lemons are completely covered.
5. Seal the jar and set aside at room temperature for 3-4 weeks to mature - the lemon rind will become soft and the flavours will mellow.

 

Notes

• makes: about 20 slices (enough to fill a 250ml/1-cup jar)
• prep: 15 mins (+ 2 hours freezing, 12 hours standing and 3-4 weeks maturing time)
• This pickle has quite a bite to it - a pleasant tartness from the lemons with a salty slant. If you find the salty flavour too overpowering, simply rinse the slices before using. Use this pickle sparingly to accompany chargrilled or barbecued chicken, lamb or fish, or finely chop a small amount and combine with butter to spread under the skin before roasting chicken.
• Freezing the lemons before salting them speeds up the maturation process by 2-3 weeks - a trick that can also be applied to traditional Moroccan-style preserved lemons. This pickle will keep, unopened, for up to 1 month. Once opened, keep in the fridge for up to 2 months.

Beef and mushroom stroganoff

High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter's meal. 

Ingredients (serves 4)

• 500g lean beef stir-fry strips
• 1 tsp sweet paprika
• 1 tbs olive oil
• 1 onion, thinly sliced
• 250g button mushrooms, halved
• 1 cup (250ml) salt-reduced beef stock
• 1 tbs Worcestershire sauce
• 3/4 cup (180g) light sour cream
• 200g green beans, topped
• 2 tbs chopped chives
• 4 slices wholegrain toast, to serve (optional)

 

Method

1. Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
2. Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
3. Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.

Salmon coulibiac

Our twist on the classic Russian fish pie is good for entertaining or a casual, comforting midweek meal. 

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 16 sheets filo pastry
• Olive oil
• 250g pkt Uncle Ben’s Express Chinese Style Rice
• 400g pkt Woolworths Fresh Traditional Stir-Fry Vegetables
• 4 (about 200g each) skinless salmon fillets

 

Method

1. Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
2. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with oil. Top with another filo sheet. Brush with oil. Repeat with another 2 filo sheets and oil to make a 4-sheet stack.
3. Place one-quarter of rice in centre of filo stack. Top with one-quarter of the vegetables. Top with the salmon. Season with salt and pepper. Fold in the sides to enclose. Place, seam-side down, on prepared tray. Repeat with oil and remaining filo, rice, vegetables and salmon to make 4 parcels.
4. Brush with oil. Bake for 30 minutes or until golden and crisp.

Greek-style lamb wraps

Once you've cooked the lamb, put the kids in charge of topping the tortillas with the ingredients then wrapping them up. 

Preparation Time

10 - 15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 500g lamb fillets
• 2 tsp olive oil
• 6 flour tortillas
• 150g (2/3 cup) bought tzatziki
• 100g Woolworths Complete Greek Salad

 

Method

1. Preheat a barbecue flat plate or chargrill on medium-high. Brush lamb with oil. Season with salt and pepper.
2. Reduce heat to medium. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice.
3. Place tortillas on a clean work surface. Spread each tortilla with 1 tablespoon of tzatziki. Divide the salad and lamb among the wraps. Drizzle over remaining tzatziki.
4. Fold in the sides and roll up firmly to enclose the filling.

Classic Greek salad

Write a classic - shopping list - and enjoy this 'timeless' Greek salad. 

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh oregano leaves
• 250g cherry tomatoes, halved
• 1 large Lebanese cucumber, quartered lengthways, chopped
• 1 small red onion, chopped
• 1 small red capsicum, chopped
• 1/2 cup kalamata olives
• 100g Greek feta cheese

 

Method

1. Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.

 

Notes

Serve with: Grilled sausages, kebabs or lamb chops or cutlets.
Tip: If fresh oregano is unavailable, use 1 1/2 teaspoons dried oregano instead.
Greek feta cheese has a slightly firm, crumbly texture, unlike Danish feta, which is soft and creamy. Traditionally served as a whole piece on top of Greek salad, you could also cut feta into cubes and toss through the salad.

French dressing

Makes

1/2 cup

Ingredients

• 2 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon caster sugar
• 1/2 cup olive oil

 

Method

1. Combine vinegar, mustard, salt and sugar in a small ceramic bowl. Whisk until well combined.
2. Add oil to the vinegar mixture in a slow, steady stream, whisking constantly until dressing thickens slightly. Season with pepper.

Indian lamb cutlets with coriander and coconut rice

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 cups basmati rice, rinsed
• 1 small bunch coriander
• 2 long green chillies, deseeded, chopped
• 1 cup plain natural yoghurt
• 2 tablespoons desiccated coconut
• 2 tablespoons Indian curry powder
• 12 (100g each) French trimmed lamb cutlets
• 2 tablespoons olive oil

 

Method

1. Place rice in a medium saucepan. Cover with 1 1/2 cups of cold water. Add a pinch of salt. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 12 minutes or until rice is tender.
2. Meanwhile, place coriander and chillies in a food processor. Process until coarsely chopped. Combine yoghurt and 2 tablespoons of coriander mixture in a small bowl. Combine remaining coriander mixture and coconut in a small bowl.
3. Spoon curry powder over a plate. Press cutlets into powder to coat. Shake off excess. Heat oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 minutes each side or until cooked to your liking.
4. Stir coconut mixture through rice. Serve chops with rice and a dollop of yoghurt mixture.

Indian rice capsicums with mint yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these cute capsicums. 

Preparation Time

20 - 30 minutes

Cooking Time

35 minutes

Makes

12

Ingredients

• 2 tbs olive oil
• 1 small brown onion, finely chopped
• 1 tbs Sharwood's Tikka Masala Curry Paste
• 150g (3/4 cup) basmati rice
• 500ml (2 cups) water
• 45g (1/4 cup) currants
• 2 tbs chopped pistachio kernels
• 2 tbs chopped fresh coriander
• 12 (3 x 250g pkts) baby red capsicums (see note)
• 260g (1 cup) Greek-style natural yoghurt
• 1/4 cup shredded fresh mint

 

Method

1. Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.
2. Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.
3. Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.
4. Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

 

Notes

• You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
• Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.

Indian beetroot dip

Makes

1 cup

Ingredients

• 1/2 bunch beetroot (2 beetroot)
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• pinch chilli powder
• 1 1/2 tablespoons flaked coconut
• 1/2 cup plain yoghurt
• 1 tablespoon chopped fresh mint leaves
• 2 teaspoons chopped fresh coriander leaves

 

Method

1. Trim beetroot stems and leaves. Wearing gloves, peel and grate beetroot.
2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until tender. Add ground coriander, cumin and chilli. Cook, stirring, for 1 minute or until fragrant. Add beetroot, coconut and 1/2 cup cold water. Reduce heat to medium-low. Simmer, uncovered, stirring, for 10 minutes or until beetroot is just tender. Transfer to a bowl. Cool for 15 minutes. Add yoghurt, mint and coriander leaves. Stir to combine. Serve.

 

Notes

You could serve dip as a side with curries, naan and pappadums.

Boscaiola sauce

Creamy bacon and mushroom sauce is delicious over your favourite pasta. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 175g shortcut bacon rashers, chopped
• 200g Swiss brown mushrooms, thinly sliced
• 300ml thickened cream
• 1/3 cup flat-leaf parsley leaves, chopped

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
2. Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over pasta.

Chargrilled harissa fish

Cooking Time

8 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons harissa
• 4 x 200g blue-eye fillets, skin removed
• 1 red capsicum, cut into quarters, deseeded
• 2 x 400g cans chickpeas, drained, rinsed
• 1/2 cup flat-leaf parsley leaves
• 4 green onions, thinly sliced
• 1 lemon, juiced
• olive oil cooking spray
• 1/3 cup low-fat natural yoghurt

 

Method

1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine.
4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
   

Notes

Note: Harissa is a Tunisian spicy paste available in jars or tubes from supermarkets or delis. Made from a blend of smoked red chillies, olive oil and spices, it teams well with lamb, couscous, casseroles and bean salads.

Sausages and lentils with polenta

Cooking Time

30 minutes

Ingredients

• olive oil cooking spray
• 4 lean beef sausages
• 1 red onion, cut into thin wedges
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 zucchini, trimmed, halved lengthways, cut into 1cm-thick slices
• 400g can brown lentils, drained, rinsed
• 250g grape tomatoes, halved
• 1 cup instant polenta
• 1/3 cup 99% fat-free natural yoghurt

 

Method

1. Heat a large, non-stick frying pan over medium heat. Lightly spray sausages with oil. Cook sausages, turning often, for 10 to 12 minutes or until cooked through. Transfer to a board. Cut sausages diagonally into 1cm-thick slices. Cover and set aside.
2. Spray pan with oil and return to medium heat. Add onion. Cook, stirring often, for 3 to 4 minutes or until tender. Add cumin and turmeric. Cook for 1 minute or until aromatic. Add zucchini and 3/4 cup cold water. Cook, stirring occasionally, for 4 to 5 minutes or until zucchini is just tender. Add lentils and tomatoes. Cook for 2 to 3 minutes or until tomatoes just start to collapse. Return sausages to pan. Cook, stirring occasionally, for 1 to 2 minutes or until heated through. Season with salt and pepper.
3. Meanwhile, bring 31/2 cups cold water to the boil in a large, heavy-based saucepan over high heat. Add polenta in a thin, steady stream, whisking constantly until combined. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 6 minutes or until grains are soft. Remove from heat and season with salt and pepper.
4. Spoon polenta onto plates. Top with sausage mixture and yoghurt. Serve.

Baked kibbeh

These traditional lamb mince balls with cucumber salad will take your taste-buds on a journey to the Middle East. 

Preparation Time

40 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 120g (2/3 cup) Naytura Cracked Wheat
• 400g lamb mince
• 1 brown onion, coarsely grated
• 2 tbs chopped fresh mint
• 1/2 tsp ground allspice
• 2 tsp toasted pine nuts
• 1/4 tsp sumac
• Olive oil, to grease
• Natural yoghurt, to serve
• Lebanese bread, to serve
• Lemon wedges, to serve

• Cucumber salad

• 4 Lebanese cucumbers, peeled, quartered lengthways, coarsely chopped
• 4 tomatoes, coarsely chopped
• 1/2 red onion, thinly sliced
• 1/2 cup fresh continental parsley leaves
• 1 tbs fresh lemon juice
• 2 tsp extra virgin olive oil
• 1 garlic clove, crushed
•  

Method

1. Place cracked wheat in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain through a fine sieve, pressing to remove excess moisture.
2. Place 350g mince and half the onion in a large bowl. Add the cracked wheat, mint and half the allspice, and season with salt and pepper. Use wet hands to mix until well combined.
3. Cook remaining mince in a non-stick frying pan over medium-high heat, stirring with a wooden spoon to break up any lumps, for 2 minutes or until mince changes colour. Add the remaining onion and cook for 2 minutes or until the mince is cooked and the onion is soft. Stir in the pine nuts, sumac and the remaining allspice. Season with salt and pepper. Set aside to cool completely.
4. Preheat oven to 200°C. Brush a baking tray with oil to grease. Divide the cracked wheat mixture into 16 even portions. Roll 1 portion into a ball. Holding the ball in the palm of your hand, press your index finger into the centre of the ball to make a cup shape. Place 1 teaspoon of the pine nut mixture in the cavity. Bring the edges together to seal, then roll into a slightly elongated egg shape. Repeat, in 15 more batches, with the remaining cracked wheat mixture and pine nut mixture.
5. Place the kibbeh on the prepared tray. Bake in oven, turning halfway through cooking and brushing occasionally with juices, for 30 minutes or until cooked.
6. Meanwhile, to make the cucumber salad, combine the cucumber, tomato, onion and parsley in a bowl. Whisk together the lemon juice, oil and garlic in a small bowl. Season with salt and pepper. Add the lemon dressing to the cucumber mixture and toss to combine.
7. Serve the kibbeh balls with cucumber salad, yoghurt, bread and lemon wedges.

Notes

You can also serve these kibbeh balls as part of a mezze meal, which is a favourite in Lebanon. This "grazing" meal consists of a series of small dishes that are set out for guests to nibble on. Simply halve the size of the kibbeh and reduce the cooking time to 15 minutes. Serve with hummus, baba ghanoush, labne and Lebanese bread for a magnificent meal.

These traditional lamb mince balls with cucumber salad will take your taste-buds on a journey to the Middle East.