Lebanese Kibbeh Nayye with Charred Beet & Walnut Tabbouleh

Ingredients

• 8 oz ground lamb, highest quality, very fresh, ask butcher to grind fresh same day
• 1/3 cup bulgur wheat, fine, for kibbeh
• 1/3 cup bulgur wheat, fine, for tabbouleh
• 1 cup fresh mint leaves, packed, divided
• 1 1/2 cups fresh parsley, packed, finely chopped
• 1/2 medium red onion, minced very fine
• 1 1/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 tsp aleppo pepper
• 4 tbsp extra virgin olive oil, divided
• 3 tbsp fresh lemon juice, divided
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 2 whole medium beets, pre-roasted or vacuum-packed
• 1/3 cup walnuts, toasted, coarsely chopped
• 1/2 large cucumber, diced small
• 3/4 cup cherry tomatoes, halved
• 1 tsp pomegranate molasses, optional garnish

Instructions

1. 1

   FOOD SAFETY: Ensure lamb is ground fresh the same day and kept refrigerated. All utensils and bowls must be chilled.

2. 2

   If using fresh beets, wrap in foil and roast at 400°F for 35-40 minutes until tender. Cool, peel, and cut into small dice.