Raw Kibbee
Yield
4 servingsPrep
40 minCook
0 minReady
50 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
|
|
| ¾ | cup |
cracked wheat (bulgur)
fine |
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, round steak
|
|
| 177 | ml |
cracked wheat (bulgur)
fine |
|
| 2.5 | ml |
cumin
|
|
| 5 | ml |
salt
|
|
| 1 | x |
olive oil
|
*
|
Directions
Put bulgar in a bowl and cover with warm water.
The water should cover the bulgar and be about 1 inch above the bulgar.
Let soak until water is absorbed and bulgar is soft (about ½ hour).
Remove all fat and membranes from meat and grind twice.
Combine meat, bulgar, cumin, and salt.
Mix by hand until throughly mixed.
Pat kibbee onto a platter or plate.
Make a hole in middle of kibbee and fill with olive oil.
Serve with pita bread.
Serve immediately.
