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| What You Need: |
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2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces
¾ cups fine grain bulgur wheat
2 tablespoons dried onion flakes
2 cups water
2 tablespoons chopped parsley
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
2 tablespoons chopped fresh mint or 1 teaspoon dried mint
¼ cup chilled water
GARNISHES
2 white onions, peeled
3 tablespoons virgin olive oil
Chopped parsley
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| How To Cook: |
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1. Grind the lamb coarsely in a meat grinder, keeping it as cold as possible during the process.
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2. Soak the bulgur wheat and the dried onion flakes in 2 cups of water for about ½ hour. Drain well.
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3. Mix all ingredients thoroughly and run through the grinder using the fine blade a second time.
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4. Mold the kibbeh into a mound on a platter and surround it with onion petals. Onion petals are made by cutting an onion into 6 wedges and dividing the wedges into "petals."
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5. Place them around the meat. Drizzle a bit of olive oil on the kibbeh and garnish with chopped parsley.
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6. To eat, use an onion petal as a sort of spoon to scoop up the meat. Then, eat the meat, onion, spoon, and all.
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