Kibbeh Naye ( Raw Meat With Bulgur) - cooking recipe

Ingredients

1 1/2 - 2 cups very fine bulgur
1 medium red onion, quartered
2 lbs lean leg of lamb, cut into 1 inch cubes (or beef)
2 teaspoons salt, to taste
1 teaspoon fresh ground pepper, to taste
1/2 teaspoon allspice
1/4 cup ice, small chips (optional)
Garnish
1 cup chopped scallion, including some of the green tops
1 cup parsley, chopped fine
pita bread pickles or radish

Preparation

Wash bulgur in a bowl, drain, and cover with warm water.
Set aside.
Place onion in container of food processor and process until pureed.
Remove half and set aside.
Add half of meat and half of seasonings.
Cover and process to a paste.
Remove cover and scrape mixture into large bowl.
Repeat with the rest of the onion, meat and spices.
Mix it all together well.
Drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
Divide meat mixture in half.
Place half of mixture in container of food processor.
Sprinkle a few ice chips (if using) over and add half of the bulgur.
Process until well mixed, scrape into a large bowl.
Repeat with remaining meat, ice chips and bulgur.
Smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
Make a criss-cross indentation over surface with side of your hand.
Pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
Serve with pita bread, pickles and radishes.
Or serve oil and while scallions, mint sprigs in a separate bowl.
(ALTERNATIVE WAY TO MAKE,is to grind the meat in a meat grinder with the fine disk two times. Grate the onion with a fine grater. Mix the meat onions and spices together in a large bowl. Add the bulgur and knead together for about 15 minutes until it is li).
VARIATION TO SERVE- Pinch off aout 2-inch pieces of mixture and shape into cylinders.
Roll in the chopped parsley and scalions.
KEEP THIS COLD AND SERVE AS SOON AS YOU CAN AFTER MAKING IT!