Lebanese Food Recipes

Serves 6 to 8:

• 2 lbs processed kebbeh meat, (preferably lamb or goat)
• 1 ½ cups fine cracked wheat (bulghur)
• 1 teaspoon salt
• 1 tablespoon pepper paste (optional)
• 1 small onion, grated
• 1 teaspoon paprika
• 2-3 leaves of basil, very finely chopped (optional)
• Few leaves of marjoram, very finely chopped (optional)
• ½ cup pine nuts, as garnish
• Olive oil, to top kibbeh
• Fresh mint leaves, as accompaniment
• White onions, peeled and quartered

Wash the cracked wheat and drain.  Put in a large bowl.  Add the onion, salt, pepper paste, basil and marjoram (optional).  Blend in the processed meat and dipping the hands in water, knead into smooth sticky kibbeh dough.  Transfer the kibbeh to a serving platter dipping the hands in water to facilitate the handling of the kibbeh.  Flatten the surface of the kibbeh with the hands and make criss-cross patterns with a knife.  Decorate with pine nuts and serve with fresh mint and onions.  Serve with olive oil on the side.