• About 300g pre-cooked and dried rice
• About 500g lamb mince
• Three spring onions, finely sliced
• Two cloves of garlic, minced
• Two tbsp toasted pine nuts
• One tbsp dried mint
• Two tbsp za’atar
• One tbsp sumac
• Salt
• Pepper

Combine half the lamb mince and all the rice with salt and pepper in the food processor and blitz to a smooth, even paste. Add the sesame seeds and pulse until combined. Chill.

Over a medium heat fry the remaining lamb mince in olive oil until browned and crisp in places. Drain away all about a thin layer of fat and add the spring onions, garlic and pine nuts, tossing and stirring to combine over the heat. Turn off the heat and mix in the rest of the ingredients. Taste and adjust, then allow to cool.

Using wet hands, make a ball of the rice and lamb mixture, fill and close up, again chilling for at least an hour.

Fry at 190c in plenty of neutral oil, agitating to ensure even frying.