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Recipes Main Course Lamb
Recipes Main Course Lamb
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| Servings: | 4 |
| Author Notes: | Kibbeh, a Lebanese dish made from freshly ground lamb and/or beef, spices and lots of mint, can be eaten baked, fried or even raw like a tartare. This version works well raw or pan fried. In cities with a large population of Lebanese and Syrians, the butchers will prepare a special grind of meat for Kibbeh. This is especially recommended if you intend to eat your Kibbeh raw as in this recipe. Suzy Hicks shared this recipe with us. |
| Ingredients: |
1 pound of ground lamb or ground round beef, ground extra fine
1 cup bulghur wheat 1 white onion finely minced 2 tablespoons fresh mint cumin, salt and pepper to taste |
| Instructions: |
Soak the bugher wheat in water or lemon juice for 1 hour to soften. Drain excess liquid.
Mix all ingredients together, and let this sit in refrigerator for at least a couple of hours. Serve either raw with pita bread (or you can pan fry it to desired doneness). |
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