½ cup fine burghul
500g lamb mince
1 onion, finely diced
2 tablespoons Middle Eastern spice
blend 1 egg, lightly beaten
¼ cup chopped fresh parsley
Pine Nut & Onion Topping, to serve (see below)
2 cups store-bought or homemade Tabouli salad
2 cups store-bought or homemade Baba Ganoush
Preheat oven to 200C (180C fan forced). Grease a 22cm round springform pan and line the base with baking paper. Place burghul into a large bowl and pour over enough warm water to cover. Set aside to stand for 10 min. Drain well.
Place burghul, lamb mince, onion, spice blend, egg and parsley into a bowl. Using your hands, mix until very well combined. Press into the base of pan and smooth the top. Spray with oil and score meatloaf into 4 wedges.
PINE NUT & ONION TOPPING
Sauté 2 sliced red onions in 2 tablespoons olive oil until golden. Add ¼ cup pine nuts and cook until starting to brown. Stir in 2 teaspoons sumac and ½ teaspoon ground cinnamon. Season with pepper and cook for 1 min.