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1
Puree the onion in a food processor, adding a little salt and pepper.
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2
Rinse the bulgur in a sieve under cold running water and squeeze out the excess moisture.
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3
Add it to the onion, blend thoroughly, and pour out of the work bowl.
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4
Now process the meat to a soft paste, adding a little salt and pepper.
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5
Add the onion-and-bulgur mixture and process again, adding a little iced water gradually (start with 1/4 cup), just enough to achieve a soft paste.
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6
Continue to process, in batches if you like, or knead with your hands to a smooth, elastic, doughy consistency.
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7
Chill in the refrigerator.
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8
Serve chilled, spread thinly on a flat glass or china serving plate.
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9
Drizzle generously with oil and garnish with a few mint leaves.
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10
Accompany with trimmed scallions and a bowl of small romaine lettuce, and serve with Arab bread.
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11
You may like to spice the kibbeh mixture with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon or 1/2 teaspoon allspice, and a good pinch of ground chili pepper or cayenne.
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12
I have become very fond of that.
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13
You can also have a squeeze of lemon juice over the top with the olive oil.
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14
Another way of serving kibbeh nayyeh is to roll the meat mixture into small, thin fingers and place each one in the cup of a small romaine or Bibb lettuce leaf.
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15
Sprinkle with olive oil and lemon juice, or with tamarind diluted in a little water, and garnish with chopped scallions and a dusting of paprika or ground chili pepper.
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16
Proportions of meat and wheat can be varied, and quantities reversed.
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17
A marvelous spicy version from Gaziantep, in southeastern Turkey, called cig kofte is so full of wheat and has so many spices that you can hardly tell the raw-meat content.
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18
Pour boiling water over 1 1/4 cups bulgur and soak for 1/2 hour.
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19
Drain, press all the excess water out, and mix with 2 grated onions.
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20
Blend 1/2 pound lean lamb to a paste in a food processor.
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21
Add the bulgur and grated onions and the following: 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon ground chili pepper or cayenne, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 cup finely chopped flat-leaf parsley.
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22
Blend to a homogenous paste.
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23
Serve spread on a dish sprinkled with parsley and lemon juice, or rolled into little balls.
