Raw Kibbeh

Procedure

1. In a large bowl, rinse burghul with cold water several times, drain well and set aside.
2. Grate onion over the burghul using a fine hand grater. Add ground meat. Sprinkle with salt, seven spices, and white pepper, then mix well to form a meat dough.
3. Split both dough and mint leaves into two equal parts. Place one part of meat dough in the food processor and add one part chopped mint, one tablespoon water and one ice cube. Process until dough sticks together and forms a ball, about 40 seconds.
4. Remove kibbeh dough from processor. Finish the remaining part of the dough in the same way, and transfer it to a large bowl.
5. Sprinkle with cinnamon and paprika. Knead dough with your hands, and then place it on a platter. Dip your hands in ice water and pat the dough surface to give it a shiny look.
6. Create a design on top of the dough using fork tines, then garnish with mint leaves and refrigerate until serving time.

Serve it cold with pita bread, scallions, radishes and Red Pepper Puree (see Mezze).