Kibbeh Nayye(Raw Kibbi) - cooking recipe

Ingredients

1 quantity Kibbeh
1/4 c. olive oil
1 c. sliced spring onions, including green tops
2 cos (romaine) lettuce
lemon wedges
4 to 6 khoubiz, cut into quarters

Preparation

Make Kibbeh according to directions, using 2 cups burghul instead of 3.
After final kneading, place on a large oval platter and spread it out flat.
Round the edges and smooth the top, using hand dipped in iced water.
Make a depression in the center with thumb and with the side of forefinger make 2 grooves along and across kibbeh to the edges.
Alternately shape on individual dishes.