Kibbeh Nayyeh (Raw Kibbeh)
1 1/2 c. fine burghul wheat
2 pound of the leanest meat available, lamb or beef
2 medium onions, chopped fine
1 t pepper
1 t allspice
1/4 t cinnamon
1 pinch hot cayenne pepper
1 t dried mint leaves
4 sprigs fresh parsley
5 Tablespoons olive oil
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.