Syrian Kibbeh

Name: Syrian Kibbeh
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 lb of very lean ground beef (at least 90/10); 1/2 lb of very lean ground lamb; 1/2 lb of Bulgar wheat; 2 tsp Cumin; 2 tsp kosher salt; 2 tsp fresh cracked black pepper; 2 tsp all spice; 1 tbs fresh parsley, chopped; 1 stick of butter; 1 small onion, chopped; 2 to 3 tbs ice water; crackers and crusty bread for serving

Ingredients

1/2 lb of very lean ground beef (at least 90/10)
1/2 lb of very lean ground lamb
1/2 lb of Bulgar wheat
2 tsp Cumin
2 tsp kosher salt
2 tsp fresh cracked black pepper
2 tsp all spice
1 tbs fresh parsley, chopped
1 stick of butter
1 small onion, chopped
2 to 3 tbs ice water
crackers and crusty bread for serving

The key to this dish is to grind the meat almost to a paste in a mortar and pestle or in a food processor.

Soak Bulgar wheat to a bowl with about 1 cup of warm water. Soak for 30 minutes.
Add ground meat to a food processor with a cutting blade.
Add cumin, kosher salt, pepper and parsley to food processor.
Process meat and seasonings until it forms a paste.
Add a little ice water to the bowl while processing to help prevent meat from sticking.
Remove meat from processor and add to a bowl.
Fold in the Bulgar wheat until a smooth consistency is achieved.
Cover and chill meat for at least 1 hour.
In a sauce pan add the butter and onions and simmer for 10 minutes.
To serve place the Kibbeh in an attractive bowl. Scoop meat onto crusty bread or crackers and top with some of the onion and butter mixture.