Kibbee Nyi (raw Kibbee)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs lean beef steaks or 1 1/2 lbs leg of lamb
• 1 cup medium bulgar wheat (#2)
• 1 medium onion, coarsely chopped
• 1 bunch fresh mint leaves or 1 teaspoon dried mint, lightly crushed (distant second choice!)
• 1 teaspoon salt, plus additional to taste
• 1/2 teaspoon ground cinnamon, to taste (optional)
• 1/4 teaspoon allspice, to taste (optional)
• 1/2 teaspoon fresh ground black pepper, more to taste,probably lots more
• 1/4 cup extra virgin olive oil, more to taste
• 1/4 water, as needed (up to 1/2 cup)
• 1/4 cup butter, melted (optional)
• pita bread or romaine lettuce leaf, as accompaniments

Recipe

• 1 do not use purchased ground meat if you can avoid it.
• 2 even extra lean has too much fat in it.
• 3 wash bulghur and soak in hot water for about 30 minutes.
• 4 drain well, and squeeze dry.
• 5 trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
• 6 grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
• 7 run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
• 8 refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
• 9 mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
• 10 coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
• 11 serve with pita bread or leaves of romaine lettuce for scooping.
• 12 in addition to being to being delicious as is, raw, kibbee nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.