Traditional Kebbe

Ingredients

• 1 kg lean ground lamb
• 2 cups cracked bulgur wheat
• 1 1/2 cups pine nuts
• 1 medium onion
• 1 bunch fresh mint
• 1 tablespoon ground black pepper
• 1 tablespoon salt (or to taste)
• 1/4-1/2 cup extra virgin olive oil

Directions

1. 1

   The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt.