I have a question about arab food?

Question

Sorry if the adjective is wrong. How does a person make raw kibee, and is it edible without consequences for people who aren't used to raw quisine. How does one make cooked kibee?

Thank you.

Answer 1

I don't think that you have to be worried.
I am American and never tried it before.
last year I was traveling and had it for dinner, It taste great and healthy.
Just make sure to add olive oil before eating it.
it add a great taste to it.

Kibbeh (raw)
Categories: None
Yield: 1 Servings
4 cup Fine bulgur
2 pounds Lean boneless lamb; cut in 1-inch pieces
1 small Onion; cut in 4 pieces
Salt and freshly ground pepper
½ teaspoon Crushed dried mint or
1 tablespoon Chopped fresh mint
Parsley sprigs
Green onions
Wash bulgur and let it soak in cold water for 10 minutes. Pour into strainer lined with cheesecloth and drain thoroughly. With the metal blade in place, add 1/4 of he lamb, the bulgur and the onion to the beaker of the food processor. Process, turning on and off, until mixture is evenly combined. Season to taste with salt, pepper and mint. Process until well mixed. Transfer to a large bowl. Repeat 3 times. Combine mixtures by hand. Taste and adjust seasoning. Transfer mixture to a serving bowl. Cover with plastic wrap and chill several hours. When ready to serve, chop parsley and green onions in processor using the metal blade, and sprinkle over meat mixture. Accompany with small slices of rye or pumpernickel bread. Makes about 4 cups. Bulgur is cracked wheat available at Near Eastern and other specialty food stores. If coarse bulgur only is available, process 30 seconds with metal blade, then follow recipe. Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome Posted to EAT-L Digest by Leon & Miriam Posvolsky on Dec 30, 1997

Answer 2

1 cup bulgur wheat
1 1/2 lbs lean ground lamb (or beef)
1/2 cup pine nuts
4 medium onions, minced
3 tablespoons butter
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cloves

1. Soak wheat for one hour.
2. Squeeze to drain.
3. Brown pine nuts and onions lightly over med-low heat.
4. Remove from heat.
5. Combine meat, wheat, and seasonings.
6. Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
7. Form one layer in an 8x8 buttered baking dish.
8. Top with onion and pine nut mixture, spreading evenly over meat.
9. Lay on top layer of meat, pressing down (this is important), and smoothing.
10. Run a spatula along the outer ridge, forming a ridge for the absorbtion of butter.
11. Dip the spatula in cold water amd start make cuts the length of the pan.
12. Then go back across"crosswise" forming diamond shaped pieces.
13. Glaze top with 3 tbs melted butter.
14. Bake at 400 degress for 20-30 minutes or until browned.
15. Serve with sour cream, if desired.