Basic Kibbe Mixture
|Bulgur||1⁄2 Cup (8 tbs)|
|Boneless lamb||1 Kilogram|
In a bowl soak bulgur in cold water to cover for 30 minutes. Transfer the bulgur to a sieve lined with double thickness of cheesecloth (or Chux) and squeeze until it is dry. Trim meat of any fat or gristle and cut into cube's. Grind the meat several times through the fine blade of a mincer or process until fine and almost a paste in the food processor. Transfer to a bowl, process the onion and red pepper until very finely chopped. Work bulgur, lamb, onion, pepper, salt and spices together. If liked, this can be done in the food processor. For best results refrigerate in a covered container for 6-12 hours then knead again before cooking.
BAKED KIBBE: Oil a 30x25 cm baking dish. Put mixture in dish, pat down with wet hands. Cut into diamonds or squares, pour over about 1/4 cup oil and bake at 230C (450F) for 20-25 minutes. Eat hot or cold with yogurt and a fresh green salad.