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.