Ingredients
Quantity |
Measure |
Ingredients |
Description |
|---|---|---|---|
| 2 | Teacup | Lapsi (Broken wheat, Bulgur) | |
| 2.5 | Teacup | Mutton - Lamb | cubed and boneless |
| 2 | Medium | Onions | |
| Half | Teaspoon | Pepper Powder | |
| 2 | Teaspoon | Salt | for taste |
| Little | Water | Iced cold |
Method
Kibbeh is virtually the national dish of Lebanon and to call it a meat loaf does not quite raise it to the heights it deserves. Its traditional preparation is dramatic. It requires a stone mortar and a heavy pestle called the jorn and modaqqa. The meat is pounded with rhythmic motions until it is smooth and pasty. All the neighborhood knows the sound of Kibbeh in the making.
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