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Print this Recipe    Kibbeh

4 cup lean lamb
1 cup bulgur (soaked in water 1 hr then drained)
2 tsp dried onion
1 tsp dried mint
salt
1/2 tsp cinnamon
1/2 tsp allspice
2 Tbsp olive oil

Make sure everything is very cold. Grind the meat with a coarse
grinder blade. Add drained bulgur, onion, mint and spices. Mix
well with clean hands. Grind mixture with a finer blade. Keep very
cold. Place mound of kibbeh on platter and pour olive oil across
top. Arrange petals of sliced onion around outside to use as scoops.

If you want to eat it baked, cook in cake pan at 375 degrees F for
35 minutes. Cut into wedges and serve.

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