Lebanese Braised Lamb Kibbeh with Bulgur-Pomegranate Pilaf & Charred Broccolini

Ingredients

• 10 oz ground lamb, lean
• 3/4 cups bulgur wheat, fine grade, divided
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup pomegranate arils, divided
• 3 tbsp pine nuts, toasted
• 1/2 medium onion, minced
• 3 cloves garlic, minced
• 8 oz broccolini, trimmed
• 1 1/2 cups vegetable broth, low-sodium
• 3 tbsp extra virgin olive oil, divided
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp allspice
• 1 tsp za'atar
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 tbsp lemon juice, fresh

Instructions

1. 1

   Soak 1/2 cup bulgur in warm water for 30 minutes until softened. Drain thoroughly and squeeze out excess water using a clean kitchen towel.

2. 2

   Mix the soaked bulgur with ground lamb, half the minced onion, 1 tbsp each mint and parsley, garlic, cumin, cinnamon, allspice, and 1/2 tsp salt. Knead mixture for 2-3 minutes until well combined. Form into 8 oval-shaped kibbeh.