Kibbeh On Skewers (Lebanese Kabab)
|Dalia||200 Gram (broken wheat)|
|Minced meat||500 Gram|
|Onion||1 Large, finely chopped|
|All spice powder||1⁄2 Teaspoon|
|Cinnamon powder||1⁄4 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Chilli powder||1 Teaspoon|
1 The mince should be very lean, preferably from the hind legs and very finely minced. Mince it once again at home. Soak the broken wheat for an hour in hot water and drain. Squeeze to dry very well.
2 Finely chop the onion and mix the mince, the cinnamon, all spice powder, nutmeg, chilli, salt and pepper.
3 Moistening your hands now and then by dipping them into a bowl of lightly salted iced water, knead the mixture until well blended and smooth.
4 For a finer consistency, You may mince the mixture once again adding a tbsp of iced water.
5 Moistening your hands, take about 3 tbsp of the mixture, form it into a sausage shape and flatten slightly. Thread each one onto a bamboo skewer (presoaked in water to prevent scorching).
6 Roast the kibbeh under a hot grill or over live coals until golden brown and cooked through. Serve with a curd sauce.