Eaten in the Middle East by using flat bread as scoops
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
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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