How to Make Raw Meat Kibbeh

Ingredients

• 500 grams lean, fat-free meat (pounded)
• 1 1/4 cups fine bulgur
• 1 large onion
• 1/4 red sweet pepper
• A few fresh basil or sweet basil leaves, finely chopped
• 1/2 tablespoon kibbeh spice
• 1 teaspoon hot pepper paste
• 5 tablespoons vegetable oil
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon hot pepper
• Very cold or iced water - just a little, for kneading the kibbeh
• Substitute for ready-made kibbeh spice:
• 1/4 teaspoon marjoram
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon seven-spice mix
• 1/4 teaspoon cinnamon
• A very small handful of dried, crushed flowers
• Method

Method

1. Mix all the kibbeh spice ingredients, take the amount you need, and store the rest in a tightly closed jar in the refrigerator.
2. Using a meat grinder, grind the onion and pepper very finely, then add them to the already ground or pounded meat. Add the hot pepper paste as well and knead everything well.
3. Add the fine bulgur and gradually add the iced water in very small amounts while kneading until the bulgur grains open up or swell and absorb enough water.
4. Finally, add the spices, basil, and oils, and knead the kibbeh until it becomes very smooth.
5. Spread the raw meat kibbeh immediately, it must be served right away, on a serving plate or shape it as desired.
6. Drizzle with olive oil and serve with assorted vegetables such as radishes and onions, especially, and eat it with Arabic bread.
7. This delicious recipe is from a friend and cook at the Shou Tabkhin Today website.
8. Jihan Leo
9. Click on Jihan's name to visit her personal page and discover her wonderful recipes
10. For more delicious appetizers from Jihan, here is hindbeh
11. As we said, kibbeh is wonderful with tabbouleh... and here is a very delicious tabbouleh recipe How to Make Tabbouleh
12. Also from the famous Lebanese appetizer recipes... and from Jihan's kitchen, here is hummus mutabbal
13. Here is also how to make easy potato kibbeh