Step 1

Chop the salmon very finely, then chill.

Step 2

Place the burghul in a bowl with 1/2 cup (125ml) water and soak for 8 minutes. Drain well.

Step 3

In a chilled stainless-steel or glass bowl, combine burghul, salmon, onions, allspice, chilli, white pepper, 1 teaspoon sea salt and oil. Use your hands to form mixture into 24 small patties. Place each one onto a cucumber round, then chill.

Step 4

Season the yoghurt with 1/3 teaspoon sea salt and stir in the garlic.

Step 5

To serve, top each kibbeh with a small dollop of yoghurt, sprinkle with sumac and garnish with a mint leaf.