Kibbe Nayee (Ground Raw Lamb)

Kibbee Nayee 
(Ground Raw Lamb)
Ingredients

1 lb ground lamb meat
1 Spanish Onion
1 can Campbell’s Beef Broth
1 1/4 Cups Finely Cracked Wheat Germ (bulgar)
Allspice
Salt
Pepper
Red Onion or Sweet White Onion
Extra Virgin Olive Oil
Syrian Bread (pita bread)
Meat Grinder

Directions

Use the best part of the leg of lamb (sirloin end) There is a section in the middle which is very lean, cut out any sinews or fat so that the meat is completely lean.

Grind lamb meat through large sized mincer and then through the small size mincer twice.

Put half an onion through meat grinder with the meat again, this will be the fourth time you have ground the meat.

At this point you can put the ground meat mixture in the fridge and do the next steps just before serving. Do all this the same day.

Take 1 1/4 cups finely cracked wheat germ, place in bowl and pour over a can of Campbell’s Beef Broth. Allow it to soak for a couple of minutes in beef broth.

Add the cracked wheat to the meat, you can squeeze out the beef broth but I often end up adding more beef broth to the meat as you don’t want the mixture to become too dry and sticky, nor too wet as it wont bind together any more.

Pass the mixture through the grinder once more.
Add to the mixture 1 1/2 teaspoons salt
                       1 1/2 teaspoons allspice
                  1/2 teaspoon pepper.

Mix together with your hands, you can moisten your hands first with water, this way it is easier to mix in the spices.

Mound meat on a platter, score gently with a knife and garnish with red onion wedges, or white onion wedges and if you want a little color, some scallions. You can make a flower shape with onion slices on the top. Eat immediately!

Serve with extra virgin olive oil and Syrian bread. The oil is poured over your plate portion of meat and then you scoop it all up with the bread.       

If there is any left over, you can make little hamburger shaped patties and saute in a pan. Does not keep raw well for longer than a day.