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Kibbeh John Raci MD 2 cups ground lamb 1 medium onion, minced fine 1 tsp. pepper 3 tsp. salt 1 cup bulgar Measure the bulgar, then soak it in warm water for an hour. Rinse in cool water and drain well. Add to the other ingredients, form into small meatballs and sauté in oil. NOTE: Serve this with Taboulleh, and Mashed Chickpeas, with flat bread and leaf lettuce for scoops. |
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