Kibbee Nayyee

• 2 lbs lean top round beef (or half and half) or 2 lbs tenderloin (or half and half)
• 14 cup fine cracked wheat (soak in warm water for 30 min)
• 6 ice cubes
• 2 teaspoons sweet marjoram (fresh minced)
• 2 teaspoons allspice
• 1 teaspoon sea salt
• 1 teaspoon cracked pepper
• 14 teaspoon cayenne pepper
• 12 teaspoon paprika

1. Cut meat into 2 inch strips freeze for 1 hour.
2. (I/2 frozen).
3. Mix all dry ingredients together.
4. Run crystallized meat through meat grinder one time, mix into grind 6 ice cubes.
5. (clean any fat or un-ground meat from grinder).
6. Thoroughly mix ground meat wheat and dry ingredients together in a chilled bowl.
7. Grind one more time.
8. Add more spice to taste.
9. Spread in a smooth manner 1/2 inch thick on 2 pre chilled plates.
10. Using a knife make partial opposite diagonal cuts through surface forming diamonds.
11. Freeze for 10 minutes.
12. Refrigerate until serving.
13. SERVING CONDIMENTS
14. Extra virgin olive oil, fresh mint, white and green onion, fresh thin pita, sea salt, coarse pepper and a side dish of tabbolee.
15. VITAL BEVERAGE
16. Lebanese Araak or uzo mixed one part arrak 2 parts water add ice last.

lean top round beef, cracked wheat, cubes, sweet marjoram, allspice, salt, cracked pepper, cayenne pepper, paprika

Taken from www.food.com/recipe/kibbee-nayyee-217579 (may not work)