Yield: 4 servings
|2 pounds||Round steak or lamb|
|¾ cup||Fine bulgar|
|1 \N||Olive oil|
Put bulgar in a bowl and cover with warm water. The water should cover the bulgar and be about 1 inch above the bulgar. Let soak until water is absorbed and bulgar is soft.(about ½ hour) Remove ALL fat and membranes from meat(I prefer beef) and grind twice.
Combine meat, bulgar, cumin, and salt. Mix by hand until throughly mixed. Pat kibbee onto a platter or plate. Make a hole in middle of kibbee and fill with olive oil. Serve with pita bread. Serve immediately. Posted by Dar Rains, Fidonet Cooking