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Home > Lebanese Cuisine > Cooking Recipes > Kebbe Nayye

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Kebbe Nayye

2 1/5 lbs. lamb pure lean and completely free of all fat
8 1/2 oz. burghul (ground wheat)
4 oz. onions
2 1/2 tbs. salt
1 tsp. Pepper

Grind meat and onions coarsely in a food chopper. Then put this mixture into a "cutter" and add salt and pepper. Blend in "cutter" for about 10 minutes. As cutter turns, add small cubes of ice to be ground with the mixture. This helps give the meat more consistency. At the end of ten minutes start adding the burghul. Continue blending for 10 minutes after all the burghul has been added. Put mixture into a bowl and serve cold.




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