Kebbeh Nayyeh

How to:
Grind meat and onions coarsely in a food chopper. Then put this mixture into a “Cutter” and add salt and pepper. Blend in “Cutter” for about 10 minutes. As cutter turns, add small cubes of ice to be ground with the mixture. This helps give the meat more consistency. At the end of ten minutes start adding the burghul. Continue blending ten minutes longer after all burghul has been added. Put mixture into a bowl and garnish. Serve cold

• 2 1/5 lbs. lamb pure lean and completely free of all fat
• 8 1/2 oz. burghul (ground wheat)
• 4 oz. onions
• 2 1/2 tbs. salt
• 1 tsp. pepper