Ingredients
8 slices of mild pancetta
300g lamb mince
1 garlic clove
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons of breadcrumbs (best fresh from stale bread, otherwise 1/2 slice of bread with some milk mashed up works well)
1 tablespoon olive oil
1 bunch of continental parsley, stems discarded
2 shallots, thinly sliced
2 tablespoons of Burghul
2 ripe tomatoes, roughly chopped
2 small cloves garlic crushed
2 glugs olive oil
1 lemon, juiced
Salt and pepper to taste
Method
Put the burghul into a small bowl and fill it 3/4 with water. Set aside.
In a glass or stainless steel bowl combine mince, spices, garlic, breadcrumbs and some oil with a fork until well combined. Grab some wooden skewers and mould 2 tablespoons of mince around them, when done gently wrap a slice of pancetta around the mince. Repeat until all mince is gone.
Cook on a bbq or grill on medium until the pancetta is nicely charred, you'll fine the oils from the pancetta gives the meat a nice flavour and keeps it moist.
Pile the parsley onto a chopping board and slice so you get a nice, rough texture. Drain the burghul well and combine that with the parsley, shallots, tomatoes, garlic, olive oil and lemon juice into your serving bowl, then season with salt and pepper. Have a taste, it should be fresh and tangy tasting. If it's dull tasting you need more lemon and salt. If it's dry, add more oilve oil.
Best served with hummus, grilled halloumi and Lebanese bread.
Serves 2-3