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Raw Kebab Minced Meats, Tartar Style Recipe
|Bulgur||6 Ounce, finely ground (Burghul)|
|Water||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Lamb||1 Pound, finely ground|
|Beef tenderloin||1 Pound, finely ground|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Finely chopped mint||1 Cup (16 tbs), loosely packed (Fresh)|
|Olive oil||4 Tablespoon|
|Finely chopped pine nuts||3⁄4 Cup (12 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3726 Calories from Fat 2189
% Daily Value*
Total Fat 251 g385.8%
Saturated Fat 58.3 g291.3%
Trans Fat 0 g
Cholesterol 603.3 mg
Sodium 8317.3 mg346.6%
Total Carbohydrates 160 g53.2%
Dietary Fiber 42.4 g169.6%
Sugars 8.6 g
Protein 226 g451.8%
Vitamin A 26.7% Vitamin C 24.3%
Calcium 38.6% Iron 163.3%
*Based on a 2000 Calorie diet
While burghul is softening, mix together salt, pepper, cinnamon, turmeric, and cardamom.
Once burghul has stood 10 minutes, fluff and lighten it with your fingers.
Knead in the well-chilled ground meats, sprinkle over and knead in the spices.
Finally, mix in the chopped onion, mint, 2 tablespoons oil, and all but a few of the nuts (saved for garnish).
Shape Kebbah into 12 individual patties, or mound attractively on a serving dish.
Sprinkle remaining oil and reserved nuts over patties.
Refrigerate briefly to chill through.