Sunday Brunch: Kibbeh And Cucumber Salad Recipe

• 2/3 cup bulgur wheat, soaked in warm water for 15 minutes then drained
• 1 pound ground lamb
• 1 onion, grated
• 1 teaspoon salt
• 1/4 cup mint leaves, finely chopped
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 English cucumber, thinly sliced into rounds
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• small bunch of chives, finely chopped
• Kosher salt and cracked black pepper to taste

1. Preheat oven to 375u0b0F. Combine soaked bulgur, lamb, onion, salt, mint, black pepper, cinnamon, cumin and allspice in a large bowl and mix thoroughly until all ingredients are well combined.
2. Line a baking sheet with foil. Using wet hands, form meat mixture into 25 evenly sized football-shaped balls and arrange on baking sheet. Bake for 25 minutes, or until meat is cooked through.
3. While kibbeh cook, make cucumber salad by combining cucumber, Greek yogurt, lemon juice and salt and pepper to taste. When kibbeh are cooked served hot with cucumber salad, warm pita, and mint tea.

bulgur wheat, ground lamb, onion, salt, mint, cracked black pepper, ground cinnamon, ground cumin, ground allspice, cucumber, greek yogurt, lemon juice, chives, kosher salt

Taken from www.seriouseats.com/recipes/2011/10/kibbeh-and-cucumber-salad-brunch-recipe.html (may not work)