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Raw Kibbeh (Kibbeh Nayyeh)
Description: Eaten in the Middle East by using flat bread as scoops Servings:6 Ingredients: 1 1/2 c. fine burghul wheat 2 pound of the leanest meat available, lamb or beef 2 medium onions, chopped fine 1 t pepper 1 t allspice 1/4 t cinnamon 1 pinch hot cayenne pepper 1 t dried mint leaves 4 sprigs fresh parsley 5 Tablespoons olive oil Instructions: Soak the burghul in cold water for 10 minutes. Drain and squeeze out excess water. Set aside. Use a food processor to finely grind the meat. Transfer the meat to a large mixing bowl and add the burghul and all remaining ingredients except parsley and the olive oil. Mix well. Process small portions at a time using the food processor until all is well ground. Place on a serving platter and chill well. Remove just before serving. Garnish with olive oil and parsley.
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