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
Directions1. Pour the bulgur wheat into a large bowl and cover with room-
3. Place the Kammoony spice, bell pepper, onion, and paprika in the processor and blend until smooth, about 30 seconds.
4. Fill a small bowl with water for dipping your hands to help prevent the meat from sticking to them as you knead the
5. To serve, spread the meat out onto a large shallow plate and drizzle the olive oil on top; this is best served immediately.
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.