Especially when made with lamb, this is incomparably delicious; serve it with good bread or toast. There was a time when this meat was chopped, then pounded and kneaded by hand, for longer than you or I have the patience to do. The food processor makes quick work of the process, and if you buy good fresh meat from a reliable source and handle it carefully, it’s as safe as a rare hamburger.
Recipe information
Yield
makes 4 to 8 servings
Ingredients
Preparation
Step 1
Put the bulgur in a bowl and cover with boiling water; put a plate on the bowl and let the bulgur sit until fairly tender, about 30 minutes. Drain, then squeeze dry. Meanwhile, cut the meat into chunks and pulverize it in a food processor, stopping the machine to scrape down the sides occasionally; process until it will not become any finer.
Step 2
Combine the meat and bulgur in a bowl and knead for a minute with your hands. Add the remaining ingredients except the lemon and knead a little more. Taste and adjust the seasoning.
Step 3
Form the mixture into small balls or logs and serve immediately (or refrigerate, covered, for up to a couple of hours) with the lemon.
