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Raw Kibbeh (Kibbeh Nayye):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 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

• 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. :)