Kibbeh Naye ( Raw Meat With Bulgur)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2-2 cups very fine bulgur
• 1 medium red onion, quartered
• 2 lbs lean leg of lamb, cut into 1 inch cubes (or beef)
• 2 teaspoons salt, to taste
• 1 teaspoon fresh ground pepper, to taste
• 1/2 teaspoon allspice
• 1/4 cup ice, small chips (optional)
• 1 cup chopped scallion, including some of the green tops
• 1 cup parsley, chopped fine
• fresh mint sprigs or olive oil or pita bread pickles or radish

Recipe

• 1 wash bulgur in a bowl, drain, and cover with warm water.
• 2 set aside.
• 3 place onion in container of food processor and process until pureed.
• 4 remove half and set aside.
• 5 add half of meat and half of seasonings.
• 6 cover and process to a paste.
• 7 remove cover and scrape mixture into large bowl.
• 8 repeat with the rest of the onion, meat and spices.
• 9 mix it all together well.
• 10 drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
• 11 divide meat mixture in half.
• 12 place half of mixture in container of food processor.
• 13 sprinkle a few ice chips (if using) over and add half of the bulgur.
• 14 process until well mixed, scrape into a large bowl.
• 15 repeat with remaining meat, ice chips and bulgur.
• 16 smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
• 17 make a criss-cross indentation over surface with side of your hand.
• 18 pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
• 19 serve with pita bread, pickles and radishes.
• 20 or serve oil and while scallions, mint sprigs in a separate bowl.
• 21 (alternative way to make,is to grind the meat in a meat grinder with the fine disk two times. grate the onion with a fine grater. mix the meat onions and spices together in a large bowl. add the bulgur and knead together for about 15 minutes until it is li).
• 22 variation to serve- pinch off aout 2-inch pieces of mixture and shape into cylinders.
• 23 roll in the chopped parsley and scalions.
• 24 keep this cold and serve as soon as you can after making it!