INGREDIENTS:

500 g (16 oz) ground lean beef or lamb
1 cup fine burghul
1 small onion, peeled
½ tspn ground allspice
½ tspn ground cinnamon
1 tspn salt (as desired)
1 tbls pine nuts and few fresh mint leaves for garnish
8 fresh basil leaves
8 fresh marjoram leaves
¼ cup cleaned walnuts
Virgin olive oil

 

PREPARATION:

Rinse burghul, drain in a sieve and press with back of a spoon to remove as much moisture as possible. Strain again with your hands to make sure it is dry.
Process with onion, marjoram and basil.
Mix meat with burghul, salt, allspice and cinnamon. Dip your hands in cold water and knead mixture. Keep your hands wet. Knead till mixture is firm and smooth.
Place on platter and shape into a flat round. Dip hands into cold water and smooth all over.
Serve garnished with pine nuts, walnuts, mint leaves and some virgin olive oil.
Note: If you desire piquant raw kibbi, add red dried hot chilies to burghul when processing it with onion, majoram, and basil.

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