Lamb: Kibbe (raw) by Recipe Cottage

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	Kibbe (raw)

		(Serves 8-10) 2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces 3/4 cup fine bulgur wheat 2 tbsp dried onion flakes 2 cups water 2 tbsp chopped parsley 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground cinnamon 2 tbsp chopped fresh mint or 1 tsp dried mint 1/4 cup chilled water 2 white onions, peeled 3 tbsp virgin olive oil chopped parsley Grind the lamb coarsely in a meat grinder, keeping it cold as possible during the process. Soak the bulgur wheat and the dried onion flakes in 2 cups of water for about 1/2 hour. Drain well. Mix all ingredients thoroughly and run through the grinder using the fine blade a second time. Mold the kibbe into a mound on a platter and surround it with onion petals. Onion petals are made by cutting an onion into 6 wedges and dividing the wedges into "petals." Place them around the meat. Drizzle a bit of olive oil on the kibbe and garnish with chopped parsley. To eat, use an onion petal as a sort of spoon to scoop up the meat. Then, eat the meat, onion spoon and all.