Raw Kibbeh (Kibbeh Nayeh)
Serves 8 to 10
Preparation Time: 30 minutes
Cooking Time: 0 minutes
2 cups (400 g) fine-ground bulgur wheat
1/2 lb (250 g) fresh beef or lamb
(Beef flank steak works best)
Salt, to taste
3 oz (85 g) Hashems Kammoony Spice
1/2 medium red bell pepper, coarsely chopped
2 medium onions, diced
2 tablespoons paprika
1/4 cup (60 ml) olive oil
1. Pour the bulgur wheat into a large bowl and cover with room- temperature water; soak 2 minutes then drain the water repeat 1 time. After that, cover the bulgur with room temperature water, soak 5-7 minutes, then drain the water and set aside.
2. Cut the meat into 1/2-inch (1.25-cm) pieces; process it in a food processor until it forms a ball. Add salt to taste and let the meat spin for about another minute until it spreads out again onto the outer edges of the processor bowl (this could take up to 5 minutes). Remove the meat and set aside for now.
3. Place the Kammoony spice, bell pepper, onion, and paprika in the processor and blend until smooth, about 30 seconds. Stop the processor, add the bulgur and a little salt, and mix until combined, about 30 seconds to 1 minute.
4. Fill a small bowl with water for dipping your hands to help prevent the meat from sticking to them as you knead the mixture. Knead the meat together with the bulgur/spice mixture together thoroughly, adding a splash of water as necessary if the mixture is too dry.
5. To serve, spread the meat out onto a large shallow plate and drizzle the olive oil on top; this is best served immediately.
PREPARATION TIP: For this dish you need to have a good quality food processor; we recommend a Cuisinart if you make this dish often.
SERVING TIP: This dish is traditionally served with radish, bell pepper, and onion on the side.
Recipe courtesy of Ilham Hashem; special thanks for editing to Faith Gorsky, author of www.AnEdibleMosaic.com.