Raw Kibbeh (Kibbeh Nam)
Put the burghul in a bowl, cover with cold water and leave to soak for about 10 minutes, then squeeze thoroughly to dry.
Mix the burghul with the meat, grated onion, and the seasonings. The quantity here is very much a matter of taste. Traditionally it is fairly highly spiced, which I like, but it is advisable to begin with a little, adding a pinch of this, and a pinch of that, until you find what is right for you – this is half the fun of making kibbeh anyway! Pound, or whizz in a food processor until the mixture is really pasty – on a very hot day, I find it helps to add 15 ml (1 tbsp) or so of iced water. Then divide into 6 or 8 portions and pat into a neat, round shape, slightly domed in the middle.
Make a fan of lettuce leaves on individual plates, put a portion of meat into the middle of each, then make an indentation in the domes with your thumb. Place the onion rings around the meat, and pour a dribble of olive oil into each hollow just before serving.