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Export 12 ingredients for grocery delivery
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.
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