Recipe ingredients
- 500 g, 16 oz, ground lean beef or lamb
- 1 cup fine burghul
- 1 small onion, peeled
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt, as desired
- 1 tablespoon pine nuts and few fresh mint leaves for garnish
- 8 fresh basil leaves
- 8 fresh marjoram leaves
- 1/4 cup cleaned walnuts
- Virgin olive oil
Recipe method
- Rinse burghul, drain in a sieve and press with back of a spoon to remove as much moisture as possible.
- Strain again with your hands to make sure it is dry.
- Process with onion, marjoram and basil.
- Mix meat with burghul, salt, allspice and cinnamon.
- Dip your hands in cold water and knead mixture.
- Keep your hands wet. Knead till mixture is firm and smooth.
- Place on platter and shape into a flat round.
- Dip hands into cold water and smooth all over.
- Serve garnished with pine nuts, walnuts, mint leaves and some virgin olive oil.
- If you desire piquant raw kibbi, add red dried hot chilies to burghul when processing it with onion, majoram and basil.
Other arab recipes:
Raw kibbi recipe
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