Kibbee Khishk

1. 1

   Soak bulgur in warm water for at least 15 minutes.

2. 2

   Squeeze dry and mix with ground beef and minced onion.

3. 3

   Add salt and pepper, mix well and form into balls of approximately 1 to 2 inches across. Set balls aside.

4. 4

   In large kettle, bring the water to a rapid boil and add the khishk stirring constantly.

5. 5

   Reduce heat to medium and stir on and off for at least 30 minutes.

6. 6

   Khishk should thicken slightly.

7. 7

   While Khishk is cooking, cut cabbage into 1/2-inch strips and par boil until almost done.

8. 8

   In small skillet, cook the mint in the oil on low heat for a few minutes.

9. 9

   Add to the Khishk by adding a spoon of Khishk to the skillet and then dump the contents into the kettle.

10. 10

    Add the Kibbee balls; let cook for at least 1/2 hour, add the cabbage and serve in large bowls like soup.

No additional tips available.