Lebanese Kibbeh Patties emm

(5 servings of 3 patties each)

(Preparation time: 15 minutes, baking 40 minutes)

Ingredients

1 pound of ground lean goat meat (or substitute with lean beef)
1.5 cups of fine Burghul (cracked wheat)
1 small white onion
20 leaves of green mint
10 leaves of marjoram (preferred green but dried is fine too)
1/2 teaspoon Lebanese 7-spices (or substitute with Allspice)
1/2 teaspoon cayenne pepper, or to taste
2/3 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/3 green/bell pepper (optional, but preferred)
1/2 green chili pepper (optional)
High quality olive oil

Directions

Soak the Burghul in clean cold water then squeeze them dry.

Place the meat and all spices/greens in a food processor with 3-4 cubes of ice and grind for 3-5 minutes until the ingredients are well mixed and homogeneous. The reason we use ice is to cool down the grinding so the temperature doesn’t affect the meat.

Add the dried Burghul to the ground meat in a large bowl then knead for 2-3 minutes until well mixed.

Oil a cupcake or cookie tray with some quality olive oil then place the meat patties inside the molds to a thickness of no more than ½ inch. Garnish with a few more drops of olive oil prior to baking; alternatively you could use a burger mold to form your patties consistently.

Bake at 360° F for 35-40 minutes. Some people like kibbeh crispy others like it soft, so this is a personal taste as long as you sure it’s well cooked.

Serve hot or cold with a side of plain Greek yogurt, and a variety of greens such as green peppers, red radish, green mint, tomatoes, etc. You can also try it with a side of Cucumber Yogurt Dip