Raw Kibbeh (Kibbeh Nayyeh) Syria and Lebanon Anyone who has a taste for steak tartare will enjoy this dish, which can be served as a main dish or as an appetizer. Kibbeh is one of the most popular dishes among the Arabs of the eastern Mediterranean, who think that it is the best of all foods. There are many types of kibbeh, but the ones made with meat are the most liked. In the West, kibbeh is eaten with a fork, but the Arabs prefer to eat it with their flat bread made into tiny scoops. 1½ cups of fine or medium burghul 2 lbs. leanest lamb or beef 2 medium onions, finely chopped Salt 1 teaspoon pepper 1 teaspoon allspice 1/4 teaspoon cinnamon Pinch of cayenne 1 teaspoon dried mint leaves, crushed A few sprigs fresh parsley 5 tablespoons olive oil Soak the burghul in cold water for 10 minutes. Drain by squeezing out the water in a strainer, and set aside. In a food processor, process the meat until it is finely ground. Transfer to a mixing bowl and add the burghul and the remaining ingredients except the the parsley and olive oil. Mix thoroughly; then process a portion at a time until all is well ground and mixed. Place on a flat serving plate and chill well. Remove and decorate with the parsley; then sprinkle with the olive oil just before serving. Serves 6 to 8. From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters middle eastern recipe index christina m k al-sudairy buy the book!