1.Combine burghul and the water in medium bowl; stand 2 hours. Drain.
2.Preheat oven to 180°C (160°C fan-forced). Oil 20cm x 30cm (8 inch x 12 inch) pan.
3.To make kibbeh, combine burghul with lamb, onion and spices; season. Spread lamb mixture into pan; smooth top. Bake about 25 minutes or until cooked through.
4.Meanwhile, remove and discard flesh from preserved lemons. Rinse rind well then slice thinly. Remove seeds from pomegranate.
5.Combine rind in medium bowl with tomato and herbs. Drizzle with combined oil and lemon juice.
6.Cut kibbeh into six squares, cut each square into two triangles, place on plates; top with tomato mixture, sprinkle with feta and pomegranate seeds.
To remove the seeds from pomegranate, cut it in half crossways and hold each half cut-side down over a bowl. Hit the outside skin of the fruit sharply with a wooden spoon as hard as you can the seeds should fall out if they don’t, dig them out with a teaspoon. Burghul is made from whole wheat kernels, which are steamed, dried and toasted before cracking into several distinct sizes, so they develop a rich, nutty flavour. Because it is already partially cooked, burghul only requires minimal cooking. Cracked wheat, on the other hand, is raw whole wheat.