Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Dishes . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 500 g (16 oz) ground lean beef or lamb
• 1 cup fine burghul
• 1 small onion, peeled
• ½ tspn ground allspice
• ½ tspn ground cinnamon
• 1 tspn salt (as desired)
• 1 tbls pine nuts and few fresh mint leaves for garnish
• 8 fresh basil leaves
• 8 fresh marjoram leaves
• ¼ cup cleaned walnuts
• Virgin olive oil
Preparation
• Rinse burghul, drain in a sieve and press with back of a spoon to
remove as much moisture as possible. Strain again with your hands to
make sure it is dry.
• Process with onion, marjoram and basil.
• Mix meat with burghul, salt, allspice and cinnamon. Dip your hands in cold water and knead mixture. Keep your hands wet.
• Knead till mixture is firm and smooth.
• Place on platter and shape into a flat round. Dip hands into cold water and smooth all over.
• Serve garnished with pine nuts, walnuts, mint leaves and some virgin olive oil.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
