Kibbee

Directions

1. 1
   After trimming all the fat from steak, cut into pieces to fit into grinder.
2. 2
   Grind twice.
3. 3
   Soak burghul 5 mins in enough water to cover after it was washed once or twice.
4. 4
   Grind pepper, onion, mint and basil and add to meat.
5. 5
   Add salt, spices and burghul. Burghul should be squeezed to remove all water before adding to meat.
6. 6
   Mix meat mixture by hand till well blended.
7. 7
   Add ice water as you mix to keep meat soft.
8. 8
   Consistency should not be too dry, more like a moist meat loaf mixture before cooking.
9. 9
   Arrange in flat dish, garnish with parsley or mint sprigs.
10. 10
    Serve with oil and pita bread.
11. 11
    Leftover kibbee may be cooked the next day.