Chef Rhi Roesler’s tabbouleh and kibbeh

10

Tabbouleh
 1 cup fine cracked wheat
 2 cups tomatoes, seeded and diced small
 2 cups cucumber, seeded and diced small
 1 cup chopped green onions (white and light green parts)
 2 bunches parsley, rough chopped
 ½ cup vegetable oil
 34 lemons juced
Kibbeh
 2 lbs fine ground beef (the leaner the better)
 2 cups fine cracked wheat
 1 tbsp dried marjoram
 1 large onion, peeled and pureed fine
 2 tsp salt

Tabbouleh
1

Soak wheat in cold water for 30 minutes.

2

Drain and squeeze dry.

3

Mix all ingredients in large bowl and season with lemon juice and salt and pepper to taste.

Kibbeh
4

Mix all ingredients together.

5

Form into balls and fry until crispy on the outside and it reaches 165 degrees internal temperature.

Ingredients

Tabbouleh
 1 cup fine cracked wheat
 2 cups tomatoes, seeded and diced small
 2 cups cucumber, seeded and diced small
 1 cup chopped green onions (white and light green parts)
 2 bunches parsley, rough chopped
 ½ cup vegetable oil
 34 lemons juced
Kibbeh
 2 lbs fine ground beef (the leaner the better)
 2 cups fine cracked wheat
 1 tbsp dried marjoram
 1 large onion, peeled and pureed fine
 2 tsp salt

Directions

Tabbouleh
1

Soak wheat in cold water for 30 minutes.

2

Drain and squeeze dry.

3

Mix all ingredients in large bowl and season with lemon juice and salt and pepper to taste.

Kibbeh
4

Mix all ingredients together.

5

Form into balls and fry until crispy on the outside and it reaches 165 degrees internal temperature.

Chef Rhi Roesler’s tabbouleh and kibbeh