1 lb (1/2 kg) lamb or veal
100 g lard
1 teaspoon each ground cumin, marjoram, basil, cinnamon and hot pepper
1 cup fine burghul
Salt to taste
2 mint sprigs
Cut the lamb into medium-size pieces and flatten with a mallet until soft, removing any fat or gristle at the same time.
Add the lard and salt to the lamb and beat again with the mallet until truly soft.
Knead the lamb with two tablespoons burghul and set aside-covered with a plastic wrap.
Crush the onion with the mint leaves.
Add the seasoning, salt, and burghul to the mixture in the pestle and crush to soften.
Add the lamb to the above mixture, knead and shape into a ball and set aside.
Divide the mixture into egg size portions and press each in your palm so that it takes the shape of a fist.
Place the fist shapes in a platter and sprinkle with a little hot pepper and garnish with pine nuts.
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