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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 |