Kibbeh mishwiyeh (grilled bulgur kibbeh)

Instructions

1. Soak the bulgur in cold water for 20 minutes, then drain and squeeze it well.
2. Blend or finely grate the onion, then knead it with the bulgur, meat, parsley, cumin, cinnamon, paprika, salt and pepper for 5 minutes.
3. Chill the mixture for 20 minutes so it firms up.
4. Shape elongated kibbeh about 8 cm long, pressing the mixture firmly so they hold together.
5. Preheat the grill or a heavy pan over high heat.
6. Brush the kibbeh with olive oil and grill them for 4 to 5 minutes per side, until well coloured.
7. Check they are cooked through by cutting one open: the meat should be done with no pink left.
8. Serve hot with the salad and a little lemon juice.