The Australian Women’s Weekly Food




2 tablespoons extra virgin olive oil
½ cup (80g) coarse cracked wheat (burghul)
1 large (300g) red onion, quartered
500g minced lamb
1 teaspoon ground cinnamon
400g tinned chickpeas, drained, rinsed
2 tablespoons pine nuts
½ cup flat–leaf parsley or mint leaves
1 teaspoon sumac
Hummus and chopped tomato and cucumber, to serve


¼ cup (60ml) extra virgin olive oil
3 medium (450g) brown onions, sliced thinly into rings
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons pine nuts, toasted

Preheat oven to 200°C/180°C fan. Line base and side of a 22cm springform pan with baking paper. Brush

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