Kibbeh Nayyeh

  1. Puree the onion in a food processor, adding a little salt and pepper.
  2. Rinse the bulgur in a sieve under cold running water and squeeze out the excess moisture.
  3. Add it to the onion, blend thoroughly, and pour out of the work bowl.
  4. Now process the meat to a soft paste, adding a little salt and pepper.
  5. Add the onion-and-bulgur mixture and process again, adding a little iced water gradually (start with 1/4 cup), just enough to achieve a soft paste.
  6. Continue to process, in batches if you like, or knead with your hands to a smooth, elastic, doughy consistency.
  7. Chill in the refrigerator.
  8. Serve chilled, spread thinly on a flat glass or china serving plate.
  9. Drizzle generously with oil and garnish with a few mint leaves.
  10. Accompany with trimmed scallions and a bowl of small romaine lettuce, and serve with Arab bread.
  11. You may like to spice the kibbeh mixture with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon or 1/2 teaspoon allspice, and a good pinch of ground chili pepper or cayenne.
  12. I have become very fond of that.
  13. You can also have a squeeze of lemon juice over the top with the olive oil.
  14. Another way of serving kibbeh nayyeh is to roll the meat mixture into small, thin fingers and place each one in the cup of a small romaine or Bibb lettuce leaf.
  15. Sprinkle with olive oil and lemon juice, or with tamarind diluted in a little water, and garnish with chopped scallions and a dusting of paprika or ground chili pepper.
  16. Proportions of meat and wheat can be varied, and quantities reversed.
  17. A marvelous spicy version from Gaziantep, in southeastern Turkey, called cig kofte is so full of wheat and has so many spices that you can hardly tell the raw-meat content.
  18. Pour boiling water over 1 1/4 cups bulgur and soak for 1/2 hour.
  19. Drain, press all the excess water out, and mix with 2 grated onions.
  20. Blend 1/2 pound lean lamb to a paste in a food processor.
  21. Add the bulgur and grated onions and the following: 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon ground chili pepper or cayenne, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 cup finely chopped flat-leaf parsley.
  22. Blend to a homogenous paste.
  23. Serve spread on a dish sprinkled with parsley and lemon juice, or rolled into little balls.

onion, salt, fineground bulgur, lean, water, extravirgin olive oil, mint, scallions

Taken from www.epicurious.com/recipes/food/views/kibbeh-nayyeh-373427 (may not work)

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