Yotam Ottolenghi's open kibbeh, plus pearl barley tabouleh and marinaded feta recipes

Open kibbeh Kibbeh comes in all forms, but most feature bulgur and meat. Mine is a bit like a pie. Serve warm or at room temperature with a sharp salad like the one on the right. Serves six. 125g fine bulgur wheat 90ml olive oil 2 garlic cloves, crushed 2 medium onions, finely chopped 1 green chilli, finely chopped 350g minced lamb 1 tsp ground allspice 1 tsp ground cinnamon 1 tsp ground coriander 2 tbsp roughly chopped coriander 60g pine nuts 3 tbsp roughly chopped parsley 2 tbsp self-raising flour Salt and black pepper 50g tahini paste 2 tsp lemon juice 1 tsp sumac Heat the oven to 180C/350F/gas mark 4. Line a 20cm loose-bottomed cake tin with greaseproof paper. Put the bulgur in a bowl, add 200ml of tap water and set aside for 30 minutes. Heat four tablespoons of oil in a large frying pan. Sauté the garlic, onion and chilli on medium-high heat until soft, remove from the pan, return it to high heat and add the lamb. Cook for five minutes, stirring, until brown. Return the onion mix to the pan, along with the spices, coriander leaves, salt, pepper and most of the pine nuts and parsley (save some for the end). Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning. Check the bulgur to see if all the water has been absorbed (strain if not). Add the flour, a tablespoon of oil, a quarter-teaspoon of salt and a pinch of black pepper and, with your hands, work into a pliable mixture that just holds together. Push firmly into the base of the tin so that it is compacted and level. Spread the lamb mix evenly on top and press down. Bake for 20 minutes, or until the meat browns further and is very hot. Whisk together the tahini, lemon juice, 50ml of water and a pinch of salt – you're after a very thick, yet pourable sauce. Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven. Bake for 10 minutes, until the tahini is just set and the pine nuts are golden. Remove and leave to cool down. Before serving, sprinkle with the sumac and a drizzle of olive oil. Remove the sides of the tin and carefully cut the kibbeh into slices. Pearl barley tabouleh with marinated feta Serves four. 40g pearl barley 100g feta 1½ tbsp olive oil 1 tsp za'atar ½ tsp coriander seeds, lightly toasted and crushed ¼ tsp ground cumin 80g parsley, leaves and stems 4 spring onions (about 40g in total), finely chopped 2 garlic cloves, crushed 40g cashew nuts, lightly toasted and crushed roughly 1 green pepper, deseeded and cut into 1cm dice ½ tsp ground allspice 2 tbsp lemon juice 60ml olive oil Salt and black pepper Put the pearl barley in a small saucepan, cover with water and boil for 30-35 minutes, until tender but still with a bite. Drain into a fine sieve, shake to remove all the water and transfer to a large bowl. Break the feta into rough pieces about 2cm in size, and mix in a small bowl with the olive oil, za'atar, coriander seeds and cumin. Gently mix together and leave to marinate while you prepare the rest of the salad. Chop the parsley finely and place in a bowl with the spring onion, garlic, cashew nuts, green pepper, allspice, lemon juice, olive oil and cooked pearl barley. Mix well together and season to taste. To serve, divide the salad between four plates and top with the marinated feta. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.