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(Kibbee Nayee)

2 lbs. lean lamb or beef, ground fine
1 cup fine burghul wheat
1 medium onion, ground very fine
1 Tbsp. salt (or more to taste)
Pepper to taste

Rinse wheat thoroughly in cold water. After several rinses, cover
wheat with water and allow to sit and absorb water (approximately
20 minutes). Knead meat and onion together. Add salt and pepper.
Squeeze a handful of the wheat and mix thoroughly with meat
mixture. Repeat this step until all the wheat is mixed into the
meat. Sprinkle mixture with ice water as needed to maintain a soft

To serve, spread onto a platter and smooth the top. May be served
with a side dish of oil and wedges of onion or scallions and Arabic

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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