Kibbeh

Submitted by: FoodMan

Keywords: Lebanese, Middle Eastern, eGCI

1	c	fine burghul
1		meduim onion, peeled
1	lb	(450g) ground beef or lamb
2	tsp	Salt

Put the burghul in a large bowl and cover it with cold water. Let it soak for about 30 minutes then drain in a strainer while pressing down to remove as much water as possible. Return to the bowl.

Cut the onion into quarters and puree in the food processor.

Add the onion, beef (or lamb) and salt to the burghul and knead the mixture with your hands till smooth. If it becomes too sticky, add a little ice cold water till it gets smooth.

NOTE: For Raw Kibbeh cut the burghul amount by half and add 1tsp of ground Cumin to the mixture when you add the salt

Date	User	Comment
Fri 10/03/03 12:19:28	Marlene	Initial entry of recipe.