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  Added: Dec 21, 2007  •  Visited (500)  •  Print version Print this recipe (75)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Raw Kibbeh
What You Need:
  • 2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces
  • ¾ cups fine grain bulgur wheat
  • 2 tablespoons dried onion flakes
  • 2 cups water
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons chopped fresh mint or 1 teaspoon dried mint
  • ¼ cup chilled water

  • 2 white onions, peeled
  • 3 tablespoons virgin olive oil
  • Chopped parsley

  • How To Cook:
    1. Grind the lamb coarsely in a meat grinder, keeping it as cold as possible during the process.

    2. Soak the bulgur wheat and the dried onion flakes in 2 cups of water for about ½ hour. Drain well.

    3. Mix all ingredients thoroughly and run through the grinder using the fine blade a second time.

    4. Mold the kibbeh into a mound on a platter and surround it with onion petals. Onion petals are made by cutting an onion into 6 wedges and dividing the wedges into "petals."

    5. Place them around the meat. Drizzle a bit of olive oil on the kibbeh and garnish with chopped parsley.

    6. To eat, use an onion petal as a sort of spoon to scoop up the meat. Then, eat the meat, onion, spoon, and all.

    To Serve: 8 - 10
    This recipe is also available in:
    Cuisine » Middle East » Lebanon
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Wheat
    Main Ingredient » Herbs & Spices » Mint
    Dish » Appetizers


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