Thursday, May 8, 2008

Kebbeh Nayyeh

  • 2 1/5 lbs. lamb pure lean and completely free of all fat
  • 8 1/2 oz. burghul (ground wheat)
  • 4 oz. onions
  • 2 1/2 tbs. salt
  • 1 tsp. pepper
  • Grind meat and onions coarsely in a food chopper.
  • Then put this mixture into a "Cutter" and add salt and pepper.
  • Blend in "Cutter" for about 10 minutes.
  • As cutter turns, add small cubes of ice to be ground with the mixture.
  • This helps give the meat more consistency.
  • At the end of ten minutes start adding the burghul.
  • Continue blending ten minutes longer after all burghul has been added.
  • Put mixture into a bowl and garnish.
  • Serve cold.

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