base

Rinse the burghul well under cold water.
Soak for 10 to 15 minutes, until softened.
Squeeze dry using your hands or a muslin cloth.
The burghul should be fluffy, not wet.
Grate the tomatoes into a wide mixing bowl using a box grater.
Keep all the juice and discard the skins.
Add the grated onion and tomato paste.
Season with the salt, black pepper and cumin.
Mix gently.

téh’wijé

Make sure the herbs are fresh, washed well and dried thoroughly.
Finely chop the mint, basil, marjoram and chilli.
Combine in a bowl with the rose petals, if using.
Mix into a fragrant herb blend.

kibbeh

Add the téh’wijé to the tomato mixture.
Stir gently to combine.
Add the soaked and drained burghul.
Knead with clean hands for 5 to 7 minutes.
The mixture should become cohesive, smooth and slightly sticky.
It should not be watery or dry.
Adjust the seasoning to taste.
Leave to rest for 5 minutes.

serve

Just before serving, drizzle with extra virgin olive oil and gently mix.
Spoon into a shallow dish.
Flatten the surface with the back of a spoon.
Decorate with a few mint or basil leaves if liked.
Serve immediately with crisp romaine leaves, warm khobez and raw onion wedges.