Kibbeh (raw)

Yield: 1 Servings

Measure Ingredient
4 cups Fine bulgur
2 pounds Lean boneless lamb; cut in 1-inch pieces
1 small Onion; cut in 4 pieces
\N \N Salt and freshly ground pepper
½ teaspoon Crushed dried mint or
1 tablespoon Chopped fresh mint
\N \N Parsley sprigs
\N \N Green onions

Wash bulgur and let it soak in cold water for 10 minutes. Pour into strainer lined with cheesecloth and drain thoroughly. With the metal blade in place, add ¼ of he lamb, the bulgur and the onion to the beaker of the food processor. Process, turning on and off, until mixture is evenly combined. Season to taste with salt, pepper and mint. Process until well mixed. Transfer to a large bowl. Repeat 3 times. Combine mixtures by hand.

Taste and adjust seasoning. Transfer mixture to a serving bowl. Cover with plastic wrap and chill several hours. When ready to serve, chop parsley and green onions in processor using the metal blade, and sprinkle over meat mixture. Accompany with small slices of rye or pumpernickel bread. Makes about 4 cups.

Bulgur is cracked wheat available at Near Eastern and other specialty food stores. If coarse bulgur only is available, process 30 seconds with metal blade, then follow recipe.

Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 30, 1997

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