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Lebanese Kibbi [Kibbi]:
Submitted by: Teta Rozana | Date Added: 20 Jul 2010
Listed in: Lebanese Meat

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

• 2 1/2 cups cubed tender lamb
• 2 cups burghul (crushed wheat)
• 2 medium sized onions
• 2 tsp. salt (or to taste)
• 1/2 tsp. pepper
• Ice water

• Select lamb from loin of the animal.
• Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet.
• Remove meat from mortar when it becomes pasty.
• Now pound onion with a teaspoon of salt and the pepper until it is reduced to a pulp.
• Combine meat and onion and pound together until very smooth.
• Wash burghul well in running water but do this quickly so that it does not soften.
• Press to remove water.
• Knead burghul and meat with the hands.
• Pound together in mortar.
• Add salt to taste.
• Dip mallet in ice water occasionally to keep meat moist and smooth.
• Properly prepared kibbi must be pounded at least an hour.
• Then it is ready to be eaten as it is, or cooked in a variety of ways. 
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. :)