KIBBEH NAYE RAW SEASONED MEAT WITH BULGHUR

Preparation Method :

• Wash the bulghur and soak in cold water for 2 hours. Squeeze dry in a clean teatowel.
• Grate the onion in a food processor, add the meat, bulghur and seasonings, and mix to a paste-like consistency.
• Take small portions of the kibbeh mixture and roll into finger shapes in the palms of your hands.
• Place on a bed of lettuce leaves and splash with olive oil and lemon juice. Sprinkle with cayenne pepper.
• Kibbeh naye is the Middle Eastern version of steak tartare.
• To spice it up,add more Western-style ingredients such as a splash of Worcestershire sauce, Tabasco etc.
• Other ways of serving it include flattening the mixture in a glass dish and serving with a dish of lettuce leaves to scoop up small portions.