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Kibbeh Neyyeh (Raw)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Alice Viviano
| 2 pounds | lean lamb or beef |
| 2 medium | onions, chopped |
| 3 cups | cracked wheat, fine (burghul) |
| 2 tablespoons | salt |
| 1 teaspoon | pepper |
Remove all fat from meat and cut in cubes. Grind the meat finely twice. Grind onions once. Mix with ground meat and grind one more time.
Wash cracked wheat and drain water by supping hands and squeezing out all moisture. Mix with ground meat and onions, salt, and pepper.
Grind or knead the mixture twice, adding water little by little until you get the Kebbeh dough soft and smooth.
To serve: Cover with olive oil. If desired, garnish with sautéed pine nuts.
Makes 4 to 6 servings.
Make sure you trust your butcher for this recipe. From Alice Viviano.
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