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Recipe Name | KIBEE NAYEE |
Ethnic Origin - | Mideast | Source - | Family Recipe |
Food Category | Appetizers |
Recipe Description | Freshly ground raw lamb mixed with cracked wheat, |
onion and spices - |
Instructions | Raw kibbe, finely ground served cold with pita bread. |
Soak the burghul in cold water for 10 minutes. Drain |
and squeeze out excess water. Set aside. Use a food |
processor to finely grind the meat. Transfer the meat |
to a large mixing bowl and add the burghul and all |
remaining ingredients except parsley and the olive oil. |
Mix well. Process small portions at a time using the |
food processor until all is well ground. Place on a |
serving platter and chill well. Remove just before |
serving. Garnish with olive oil and parsley. |
Utensils |
Vegetarian |
Time to Prepare | 35 minutes |
Number of Servings | 6 |
Calories/Serving |
Nutritional Info |
Recipe ingredients: |
Ingredient | Quantity | Comments |
Lamb | 2 | lb fresh ground |
Bulgur Wheat | 1 | cup, fine cracked |
Onions | 1 | ground |
EVO- xtra virgin olive | 2 | oz |
Allspice | 1 | tbl |
Black Pepper | 1 | tbl |
Salt | 1 | tsp |
Monday, November 19, 2007 | Page 7 of 19 |