Joseph’s lamb flan

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

We often took this dish, which my mother called a ‘flan’ on picnics, because we could eat it in our hands. Made with pounded lamb and cracked wheat, it is really a type of kibbe, but with added pine kernels. You can serve it warm or at room temperature, with a blob of yogurt.


  • 175 g bulghur (cracked wheat)
  • 1 medium onion
  • 500 g


Heat the oven to 180°C/Gas 4. Put the bulghur into a bowl of cold water and soak for about 30 minutes, changing the water once, then drain and squeeze dry. Peel and quarter the onion, then put it into a food processor and whiz until finely chopped. Add the bulghur, minced lamb, cinnamon a