It’s a staple in Middle Eastern and Mediterranean cuisines, so I usually look to those traditions and flavor profiles for recipe inspiration. But to be honest ... You form the balls by squeezing them.

3 ½ tbsp olive oil, plus extra if necessary 8 fresh figs, cut in half 500g lamb leg steaks, cut into chunks, or use leftover roast lamb 1 large onion, roughly chopped 2 garlic cloves, grated to a ...

2. Tip the bulgur into the pan and mix well. Pour in the stock and stir together, Cover, reduce the heat to low and cook for 10-12 minutes or until the liquid has been absorbed. Remove from the ...

It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with ...