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16 December 2012,21:40 by
D.Sumithra

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KIBBEH NAYE RAW SEASONED MEAT WITH BULGHUR

Serves :
4

Preparation Time :
2 hours

Preparation Method :

  • Wash the bulghur and soak in cold water for 2 hours. Squeeze dry in a clean teatowel.
  • Grate the onion in a food processor, add the meat, bulghur and seasonings, and mix to a paste-like consistency.
  • Take small portions of the kibbeh mixture and roll into finger shapes in the palms of your hands.
  • Place on a bed of lettuce leaves and splash with olive oil and lemon juice. Sprinkle with cayenne pepper.
  • Kibbeh naye is the Middle Eastern version of steak tartare.
  • To spice it up,add more Western-style ingredients such as a splash of Worcestershire sauce, Tabasco etc.
  • Other ways of serving it include flattening the mixture in a glass dish and serving with a dish of lettuce leaves to scoop up small portions.

INGREDIENTS

  • 100 grams bulghur (cracked wheat)
  • 2 medium onions
  • 500 grams top quality minced beef
  • Generous pinch of paprika
  • Salt and freshly ground black pepper, to taste
  • Cayenne pepper, to sprinkle

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