Kibbeh(Ground Lamb And Burghul)

1. 1

   Food Grinder Method:

2. 2

   Place burghul in a bowl, cover with cold water and leave to soak for 10 minutes.

3. 3

   Drain in a sieve and press with back of spoon to remove as much moisture as possible. Tip into a flat dish, spread out and chill in refrigerator for 1 to 2 hours.

4. 4

   This also dries it further.

5. 5

   Trim all fat and fine skin from meat and cut into cubes.

6. 6

   Chill for 1 hour, if not very cold.

7. 7

   Pass meat through grinder twice, using fine screen.

8. 8

   Grind onion twice and combine with meat, burghul, salt, pepper and allspice.

9. 9

   Pass through grinder twice, adding a little iced water or ice chips, if mixture feels warm.

10. 10

    Knead to a smooth, light paste with hands, adding iced water or ice chips when necessary. Cover and chill until required.

* Per serving · 4 servings · Values may vary.

No additional tips available.