Kibbeh
Ingredients
1 lb of the leanest freshest Meat (beef or Lamb) (no fat).
2 cups Burghul.
1 medium white onion.
Salt, Pepper, Allspice.
Directions
Soak burghul for 5 minutes.
Trim any fat from the meat. Cut into cubes.
Pass small quantities at a time through the food processor.
Keep the mixture Cool.
Chop the onion very fine, then add to the meat, burghul, salt, pepper, and allspice.
Mix the mixture very well by hands.
Pass the mixture again through the food processor, small quantities at a time.
Add ice cold water to the mixture if it feels dry or warm.
Mix by hand one more time, adding ice cold water if needed.
Take in your hand some of the raw kibbeh, the size of a small egg or size of a walnut.
Roll it by hand to become a ball. Make a hole in it with your finger.
Work finger around in the hole until you have a shell of even thickness.
Turn the kibbeh in your hand to round the hole, and to close the top.
Dip your hand in the cold water (which we used to soak the burghul).
Heat oil, and deep fry. Turn to brown evenly.
Serve with Tabouli.
