Raw Ki-bbeh
Kathy
ingredients
- 2# fresh leg of lamb with all fat cut off
- 1 to 1 1/2 cups cracked wheat (No. 1 fine)(Burghul)
- 1 medium onion
- 1/4 teaspoon allspice
- salt and pepper to taste
- mint, sweet basil, marjoram, cinnamon, nutmeg, cloves or cumin
- 1/2 green pepper
directions
- 1
Cut lamb in small pieces and grind twice. Grind onion and green pepper with all the seasonings together.
- 2
Cover burghul with cold water and soak for 10 minutes. Drain and press between palms of hand to remove excess water.
- 3
Work onion/green pepper mixture into the meat and add soaked burghul and knead thoroughly.
- 4
Place on to platter and make a sign of the cross on the meat.
- 5
Must be eaten the same day as made. The nest day it can be placed into a 9 x 13 pan and baked or made into balls and fried.
Source: Dad Nofel
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