Leb. Entree - Kibbi Nayyi

Have butcher remove the gland, ligaments and membranes from spring lamb....the double-fine grind twice. No cooking required. This dish is served raw. It’s great to stack on a Sfeeha and garnish with avocado dip....mmmmmmm.

1 lb. lamb
1 C fine cracked wheat
1 med to large white onion, finely chopped (by hand - food processor leaves it too watery)
1 rounded teaspoon cinnamon
1 T salt
1½ - 2 t fresh garden mint (microwaved and pulverized)
Ice water

Place ground lamb in freezer before using ’til very chilled. Rinse cracked wheat 3 times, then soak in cold water for 30 minutes. Drain thoroughly---squeeze out really well (preferably through cheesecloth). Keeping hands cold by dipping frequently in ice water, mix all ingredients, adding seasonings last. Continue using ice water, keeping the kibbi cold while you roll into small balls.