Chrystine Brouillet’s Kibbeh
Chrystine Brouillet’s Kibbeh
Ingredients
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) medium couscous (semolina)
- 1 piece 1/2 lb (225 g) very fresh lean beef or lamb
- High quality Olive oil, to taste (see note)
- 12 leaves fresh mint, chopped
- Lemon slices, to taste
- Thin slices of red onion, to taste
- Toasted pine nuts, to taste
- Salt and pepper
Instructions
- In a saucepan or in the microwave oven, bring the water to a boil. Remove the pan from the heat and add the couscous. Cover and let cook for 5 minutes. Fluff the grains with a fork. Let cool completely.
- In food processor, grind half of the meat or have it cut to pieces by the butcher. With a knife, cut the remaining meat into a small dice. Refrigerate.
- In a bowl, combine the meat, couscous and mint. Add oil, to taste, to bind the mixture. Season with salt and pepper. Cover and refrigerate for about 15 minutes.
- In four plates or a platter, place the kibbeh and dig small indentations into the meat. Pour in the oil. Garnish with the sliced lemon and onion. Sprinkle with pine nuts.
- Serve very cold with pita bread.
Chrystine Brouillet’s Kibbeh