Kebbeh Nayye or raw minced lamb with burghul

1. Put the crushed wheat (burghul) in a sieve. Rinse for two minutes under cold running water, then drain to remove as much moisture as possible by using the back of a spoon to press out excess water.

2. It should be dry to the touch. Put the crushed wheat in a large bowl and add the onion, basil, salt, cinnamon and allspice. Mix in the meat. Dip your hand in the cold water and knead mixture until it is firm and soft.

3. Place on your chosen platter and garnish with fresh mint, walnuts, and extra virgin olive oil.

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