Raw Kebab Minced Meats, Tartar Style
|Bulgur||6 Ounce, finely ground (Burghul)|
|Water||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Lamb||1 Pound, finely ground|
|Beef tenderloin||1 Pound, finely ground|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Finely chopped mint||1 Cup (16 tbs), loosely packed (Fresh)|
|Olive oil||4 Tablespoon|
|Finely chopped pine nuts||3⁄4 Cup (12 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs)|
Place burghul in a large bowl, pour water over it, mix with a fork, then let stand 10 minutes.
While burghul is softening, mix together salt, pepper, cinnamon, turmeric, and cardamom.
Once burghul has stood 10 minutes, fluff and lighten it with your fingers.
Knead in the well-chilled ground meats, sprinkle over and knead in the spices.
Finally, mix in the chopped onion, mint, 2 tablespoons oil, and all but a few of the nuts (saved for garnish).
Shape Kebbah into 12 individual patties, or mound attractively on a serving dish.
Sprinkle remaining oil and reserved nuts over patties.
Refrigerate briefly to chill through.