Ingredients:
- Bulgar wheat
- 4lbs of 90% fat beef
- 4 yellow onions
- Lebanese spices or salt, pepper and cinnamon
- All Spice
- Olive Oil
- Pine nuts
- Salt / Pepper
1. 1lb Bulgar #1 in pan
2. 2.5 lbs meat (PLUS an extra 1.5 lbs meat for hushwee)
3. Cut 2 large yellow onions into food processor and pulse until chopped. Will need 2 more onions
4. Throw chopped onions, meat and a 1/3 cup of salt and ground black pepper into bulgar bowl
5. With bare hands, mix everything in bowl together. Add water slowly in.
6. Once mixed put meat into food processor a few scoops at a time (not all the meat at once). Pulse it to the consistency you like. Put it back into the bowl.
HUSHWEE TIME
7. Chop 2 onions (don't mince them too small). In the meantime put 1.5 lbs of meat into pan on high heat. Add salt and break up meat in pan like you're making tacos. Let simmer for a few minutes. Lower heat to medium high and break up more.
8. Drain the meat from the excess water in the pan. Keep meat in strainer and add 1tbsp olive oil to pan. Add onions to oil in pan until they are soft and then add the meat in to the pan once the onions start turning a little yellow.
9. Add 1/4 tsp of AllSpice from Stop n Shop (buy it from anywhere) and 1/4tsp of Cinnamon. Mix all together. Lower the heat to medium low for a couple of minutes.
10. Add 1/4 cup pine nuts into pan and mix on very low. Add a little salt and pepper to taste.
2. 2.5 lbs meat (PLUS an extra 1.5 lbs meat for hushwee)
3. Cut 2 large yellow onions into food processor and pulse until chopped. Will need 2 more onions
4. Throw chopped onions, meat and a 1/3 cup of salt and ground black pepper into bulgar bowl
5. With bare hands, mix everything in bowl together. Add water slowly in.
6. Once mixed put meat into food processor a few scoops at a time (not all the meat at once). Pulse it to the consistency you like. Put it back into the bowl.
HUSHWEE TIME
7. Chop 2 onions (don't mince them too small). In the meantime put 1.5 lbs of meat into pan on high heat. Add salt and break up meat in pan like you're making tacos. Let simmer for a few minutes. Lower heat to medium high and break up more.
8. Drain the meat from the excess water in the pan. Keep meat in strainer and add 1tbsp olive oil to pan. Add onions to oil in pan until they are soft and then add the meat in to the pan once the onions start turning a little yellow.
9. Add 1/4 tsp of AllSpice from Stop n Shop (buy it from anywhere) and 1/4tsp of Cinnamon. Mix all together. Lower the heat to medium low for a couple of minutes.
10. Add 1/4 cup pine nuts into pan and mix on very low. Add a little salt and pepper to taste.
BACK TO KIBBEE
-Put water on hands to make raw kibbee softer and press it down into pan. (See photo) Spread cooked hushwee on top. Add raw kibbee on top of hushwee. Smooth it with hands. Cut designs ALL THE WAY THROUGH meat. (See photo) -put olive oil on top of kibbee (some pple use butter)
-Cook for 60 minutes at 350 degrees
-Put water on hands to make raw kibbee softer and press it down into pan. (See photo) Spread cooked hushwee on top. Add raw kibbee on top of hushwee. Smooth it with hands. Cut designs ALL THE WAY THROUGH meat. (See photo) -put olive oil on top of kibbee (some pple use butter)
-Cook for 60 minutes at 350 degrees
(Bay Sweet in West Roxbury has spices)
