Kibbeh Naye ( Raw Meat With Bulgur)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash bulgur in a bowl, drain, and cover with warm water.
  • Set aside.
  • Place onion in container of food processor and process until pureed.
  • Remove half and set aside.
  • Add half of meat and half of seasonings.
  • Cover and process to a paste.
  • Remove cover and scrape mixture into large bowl.
  • Repeat with the rest of the onion, meat and spices.
  • Mix it all together well.
  • Drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
  • Divide meat mixture in half.
  • Place half of mixture in container of food processor.
  • Sprinkle a few ice chips (if using) over and add half of the bulgur.
  • Process until well mixed, scrape into a large bowl.
  • Repeat with remaining meat, ice chips and bulgur.
  • Smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
  • Make a criss-cross indentation over surface with side of your hand.
  • Pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
  • Serve with pita bread, pickles and radishes.
  • Or serve oil and while scallions, mint sprigs in a separate bowl.
  • (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).
  • VARIATION TO SERVE- Pinch off aout 2-inch pieces of mixture and shape into cylinders.
  • Roll in the chopped parsley and scalions.
  • KEEP THIS COLD AND SERVE AS SOON AS YOU CAN AFTER MAKING IT!
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