Raw Kibbeh Platter

Ingredients

• Half a kilo of lean minced lamb thigh or lamb fillet, pounded
• Salt
• Pomegranate molasses or sweet red pepper paste
• Iced water as needed (about 2 ice cubes)
• Half a cup of bulgur, or more to taste
• 1 small dried onion
• A few basil leaves
• Half a red pepper
• Kibbeh spice or mixed spice + cumin
• For serving: olive oil for the top
• Note: The amount of bulgur relative to the meat is up to taste
• Pomegranate molasses or sweet pepper paste gives the kibbeh its beautiful red color
• Raw kibbeh recipe and method from a friend and cook at the Shou Tabkhin El Yom website:
• Sana Qaddour
• Click on Sana’s name to visit her profile on our site and discover all her delicious recipes.
• For more Lebanese appetizers the Sana way, here is Hummus with Tahini

Method

1. We grind the meat in a food processor with salt and sweet red pepper paste until it becomes very smooth, like a salve. If needed during grinding, we add a little iced water. It can also be bought pounded or ground from the butcher, then mixed at home with the salt and molasses.
2. Wash the bulgur with water and drain it well.
3. In the food processor, grind the onion with the basil leaves and fresh red pepper, then add them to the bulgur with the spices and mix.
4. Wait until the bulgur grains start to swell and become soft, then add the meat, adjust the salt, and knead everything together for several minutes until the bulgur dissolves into the meat.
5. Spread the raw kibbeh on a wide serving platter and drizzle the top with olive oil.