How to make Kibbeh sausage. Kibbeh is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.

In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep fried, grilled, or served raw.

Kibbeh is considered to be a national dish of Lebanon and Syria. It is also popular in Palestine, Jordan, and Cyprus. Versions are found in Egypt, Israel, Iraq, Iran, the Persian Gulf, Armenia, and Turkey. It is also found throughout Latin American countries that received substantial numbers of immigrants from the Levant during the late 19th and early 20th centuries as well as parts of North America.

INGREDIENTS

200 grams bulgur(crushed wheat);
800 grams lean beef;
200 grams bacon;
24 grams salt;
5 grams mint;
5 grams powdered or granulated garlic;
5 grams powdered onion;
3 grams Syrian Pepper;
1 grams zest or powdered lemon.

INSTRUCTIONS

1) Clean and cut the meat and bacon into medium cubes;

2) Mix spices with the meat and refrigerate for 12 hours;

3) Wash and let the wheat moisturize in warm water for 30 minutes;

4) After 30 minutes, drain and set aside.

5) Grind the meat and bacon using 5 mm disc;

6) Mix the meat and the wheat;

7) Mix for 2 minutes with your hands or mixer;

8) Stuff in 28/32 mm hog casing.

9) Bake in the oven, 160ºC for 20 minutes or bbq for 12 to 15 minutes.