Name: Joseph’s lamb flan
Yield: Serves 6
Cuisine: Syrian
Ingredients: 500 g lean, finely minced lamb; 175 g bulghur (cracked wheat); 1 medium egg, whisked; 1 medium onion; 35 g pine kernels sea salt, black pepper; 2 rounded teaspoons ground cinnamon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Orchards in the Oasis

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.

Ingredients

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

Method

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

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Joseph’s lamb flan

Ingredients

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