Kibbeh Naye Raw Meat With Bulgur Recipes

Steps:

• Wash bulgur in a bowl, drain, and cover with warm water.
• Set aside.
• Place onion in container of food processor and process until pureed.
• Remove half and set aside.
• Add half of meat and half of seasonings.
• Cover and process to a paste.
• Remove cover and scrape mixture into large bowl.
• Repeat with the rest of the onion, meat and spices.
• Mix it all together well.
• Drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
• Divide meat mixture in half.
• Place half of mixture in container of food processor.
• Sprinkle a few ice chips (if using) over and add half of the bulgur.
• Process until well mixed, scrape into a large bowl.
• Repeat with remaining meat, ice chips and bulgur.
• Smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
• Make a criss-cross indentation over surface with side of your hand.
• Pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
• Serve with pita bread, pickles and radishes.
• Or serve oil and while scallions, mint sprigs in a separate bowl.
• (ALTERNATIVE WAY TO MAKE,is to grind the meat in a meat grinder with the fine disk two times. Grate the onion with a fine grater. Mix the meat onions and spices together in a large bowl. Add the bulgur and knead together for about 15 minutes until it is li).
• VARIATION TO SERVE- Pinch off aout 2-inch pieces of mixture and shape into cylinders.
• Roll in the chopped parsley and scalions.
• KEEP THIS COLD AND SERVE AS SOON AS YOU CAN AFTER MAKING IT!

Steps:

• Place the bulgur in a bowl, add salt to taste and pour on boiling water to cover by 1/2 inch. Let sit for one hour, then drain and squeeze out excess water.
• Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Stir into the bulgur. Add the walnuts, olive oil, parsley, mint, pepper, cinnamon and 1 tablespoon plus 1 teaspoon of the lemon juice. Moisten your hands and knead the mixture for a couple of minutes, then allow to sit for 15 to 30 minutes.
• With moistened fingers, form the bulgur mixture into bite-size balls, and press an indentation into the middle of each ball. Place on a lettuce leaf, sprinkle with lemon juice and serve. Guests can use the lettuce leaves as a sort of wrap to eat with the kibbeh.

Steps:

• Grease a pie plate and set aside. Preheat oven to 350 degrees.
• In large bowl combine all the ingredients except for the dried parsley. If mixture seems to watery, add some more bulgur. However, DO NOT overmix meat mixture.
• Spoon into the pie plate, flattening top with spatula. Garnish top with the dried parsley.
• Bake for approximately 35-40 minutes or until meat is cooked through and no longer pink in the center. If meat seems to be browning too much on top, cover with foil.
• Remove from oven, let rest 10 minutes then slice up and serve with mashed potatoes, veggies and bread.
• Freezes well. IDEA: I usually cut the meatloaf up into small squares and serve for breakfast; freezing the remaining squares for another time. Leftover meatloaf sandwich anyone?.
• All ingredient amounts are estimated.

Steps:

• Puree the onion in a food processor, adding a little salt and pepper. Rinse the bulgur in a sieve under cold running water and squeeze out the excess moisture. Add it to the onion, blend thoroughly, and pour out of the work bowl.
• Now process the meat to a soft paste, adding a little salt and pepper. Add the onion-and-bulgur mixture and process again, adding a little iced water gradually (start with 1/4 cup), just enough to achieve a soft paste. Continue to process, in batches if you like, or knead with your hands to a smooth, elastic, doughy consistency. Chill in the refrigerator.
• Serve chilled, spread thinly on a flat glass or china serving plate. Drizzle generously with oil and garnish with a few mint leaves.
• Accompany with trimmed scallions and a bowl of small romaine lettuce, and serve with Arab bread.
• You may like to spice the kibbeh mixture with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon or 1/2 teaspoon allspice, and a good pinch of ground chili pepper or cayenne. I have become very fond of that. You can also have a squeeze of lemon juice over the top with the olive oil.
• Another way of serving kibbeh nayyeh is to roll the meat mixture into small, thin fingers and place each one in the cup of a small romaine or Bibb lettuce leaf. Sprinkle with olive oil and lemon juice, or with tamarind diluted in a little water, and garnish with chopped scallions and a dusting of paprika or ground chili pepper.
• Proportions of meat and wheat can be varied, and quantities reversed.
• A marvelous spicy version from Gaziantep, in southeastern Turkey, called çig köfte is so full of wheat and has so many spices that you can hardly tell the raw-meat content. Pour boiling water over 1 1/4 cups bulgur and soak for 1/2 hour. Drain, press all the excess water out, and mix with 2 grated onions. Blend 1/2 pound lean lamb to a paste in a food processor. Add the bulgur and grated onions and the following: 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon ground chili pepper or cayenne, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 cup finely chopped flat-leaf parsley. Blend to a homogenous paste. Serve spread on a dish sprinkled with parsley and lemon juice, or rolled into little balls.