Makes 1 | Serves 4 | prep 15 mins | total time
- 100g bulgar wheat
- 1 tbsp self-raising flour
- ½ tsp ground cinnamon
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g lamb mince
- 1 tsp ground cumin
- 1 tbsp tahini paste, stirred
- 4 tbsp chopped fresh mint
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp pine nuts
- 4 tbsp natural yoghurt
Prepare to the end of step 4 the day before, cover and chill. Allow an extra 5-10 minutes before cooking time from chilled.
- Put the bulgur wheat in a pan with 400ml cold water. Bring to the boil, cover and simmer for 15 minutes, until the water has been absorbed. Stir in the flour, cinnamon, 1 tablespoon of the oil and a pinch of salt.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a loose-based 20cm diameter cake tin with baking paper. Press the bulgur wheat mixture into the base of the tin in an even layer. Set aside.
- Heat the rest of the oil in a large frying pan. Add the onion and garlic and fry for 2-3 minutes, until softened. Add the lamb and fry for 4-5 minutes, until browned, stirring often to break up the meat. Stir in the cumin and fry for another minute. Remove from the heat and stir in the tahini, half the mint, half the parsley and half the pine nuts. Season to taste.
- Spread the meat filling over the bulgur wheat base and press down firmly. Scatter with the rest of the pine nuts. Place on a baking tray.
- Bake for 20 minutes, then remove from the oven. Leave to cool in the tin for 10 minutes, before transferring it carefully to a serving plate. Scatter over the rest of the parsley. Mix the yogurt with the remaining mint and season. Cut the pie into wedges and serve with the yogurt and a green salad.