Name: Raw Lamb Kebbeh
Prep time: 25 min
Yield: 2 Servings

Well I thought it was time that I started posting some of my favorite foods to make from one of my favorite counties Lebanon. This is a country that I have spent a lot of time in as I have business and some very good friends there. Now before I get all kinds of strange reaction from my American and Canadian friends who think that this is a country is about war and terrorism…it’s not! In fact is the furthest thing from the minds of the Lebanese. Sounds strange but there is no crime, no violence and when outsiders make this happen the Lebanese are very embarrassed and hurt. They are fun, giving, live life to the fullest society and have just incredible food and restaurants! Now enough of the politics let’s get into the food. The Japanese have sashimi and Lebanese have Kebbeh. Now this seasoned raw meat dish can be done with lamb or veal and some very simple seasonings and before you go off on eating raw meat I have been eating this for years and never had a problem nor have any of my friends. Use fresh organic lamb and you will never have a problem. You generally eat it with pita bread. Most Lebanese food is very healthy and all local ingredients, you will never see a sign because they don’t know any other way other than to grow it in the ground pick it and eat it. Let’s start with Lamb Kebbeh….

Directions

Raw Lamb Kebbeh

On 19/02/2011 (Saturday) at 9:00 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/4jsnwjn

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Details

Prep Time:
25 min
Ready Time:
25 min

Servings

2 servings

Ingredients

1 lb lamb or veal
1 tablespoon unsalted butter
1 onion
1 teaspoon each ground cumin
1 cup fine bulgur wheat
kosher salt to taste
One red pepper
lots of mint chopped

Directions

Cut the lamb into medium-size pieces and flatten with a mallet until soft, removing any fat or gristle at the same time. You can also buy ground lamb or grind your own to save time.

Now in a food processor add one chopped onion and one red pepper and some of the bulgur wheat and blitz until it is almost paste. Now add it to the lamb with the butter and mix well, taste for seasoning and adjust to your taste.

Now traditionally you will knead it in your hand and form it in your first and make that pattern but I went for quenelles instead, I garnish with pine nuts, a slice of Holland pepper and some more mint. Finish with a little drizzle of olive oil and eat with some pits bread!

So so good!
Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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