Finally, somebody does the smart thing, my way, at the end of grinding a handful of meat sent for the second go around. I have seen "experts" making sausage and at the end feeding slices of bread into the grinder.
Hi I loved your video especially your dad being in it. I grew up eating kibbeh and come from Lebanese parents. I wish we got to see the finished product though. Bet it was delicious! How long did 7 lbs take and at what temperature?
HI there!! Sorry I haven’t looked at this in a while. Thank you for the comment and I’m happy to help you make it in any way. I can. My email is dbeshara@aol.com... the temp was as cold as i could keep it. I usually soak hands in ice water but i put so much iced water into the mix that is was already city I often ice all the ingrediants onion wheat bulgar and bowls. I would say the temp never got above 38 degrees and then went right into the freezer for 30 minutes to stabilize the meat from bleeding or discoloring. I went to lebanon with my dad in 2010 and they serve it with Lamb and leave it out for an hour or two til its room temp coated with oil and I was the only one from the US who ate it... It was amazing!!!
ty! you are making me hungry! my mom when she was alive use to say you had to skin the leg of lamb is that so? I miss it so much and would love to make it. What size is the cracked wheat?
Excellent process for Kibbeh Nayeh. Only problem I have with it is it was made with beef. "Nay-Nay"..should be made with lamb. I'm a purest: and there is a difference in the taste. Otherwise great job. Kudos "Jiddo" as a side kick. Wallah Azim!
Outstanding!!!...I grew up on German raw hamburger sandwiches, slice of raw onion, butter, on rye! Your video brings back good memories!
Your dad is the cutest! hahaha
It’s great to hear your voice. ❤️
Finally, somebody does the smart thing, my way, at the end of grinding a handful of meat sent for the second go around. I have seen "experts" making sausage and at the end feeding slices of bread into the grinder.
Is the ledges?👍👏🇨🇦🇱🇧🙏🏼🌹🕯
Can you make Chikofte meat?
Hi I loved your video especially your dad being in it. I grew up eating kibbeh and come from Lebanese parents. I wish we got to see the finished product though. Bet it was delicious! How long did 7 lbs take and at what temperature?
HI there!! Sorry I haven’t looked at this in a while. Thank you for the comment and I’m happy to help you make it in any way. I can. My email is dbeshara@aol.com... the temp was as cold as i could keep it. I usually soak hands in ice water but i put so much iced water into the mix that is was already city I often ice all the ingrediants onion wheat bulgar and bowls. I would say the temp never got above 38 degrees and then went right into the freezer for 30 minutes to stabilize the meat from bleeding or discoloring. I went to lebanon with my dad in 2010 and they serve it with Lamb and leave it out for an hour or two til its room temp coated with oil and I was the only one from the US who ate it... It was amazing!!!
This is how it was made in my household.
ty! you are making me hungry! my mom when she was alive use to say you had to skin the leg of lamb is that so? I miss it so much and would love to make it. What size is the cracked wheat?
Sorry. I never knew to let ok at comments. We use fine cracked wheat. And very little. 2-3 soaked handfuls to ever 5 lbs of meat.
@@davidb9558 but you have to skin the meat right?
What type of meat did you use?
Lamb
First cut top round choice or better beef.
Excellent process for Kibbeh Nayeh. Only problem I have with it is it was made with beef. "Nay-Nay"..should be made with lamb. I'm a purest: and there is a difference in the taste. Otherwise great job. Kudos "Jiddo" as a side kick. Wallah Azim!
How much did the lamb weigh
This was top round first cut beef. Way easier. And less fat. Also easier to get fresh in US
❤️
How To make Raw Kibbeh ( Kibbeh Nayyeh )
U got insta?
No I do not.
Lots of fat is healthy for CARNIVORE diet
The fat is marbled in the beef used all exterior fat was removed.