Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible.
","image":"","section":"Freezing The Meat"},{"text":"Partially thaw the meat for 6 hours in the fridge prior to preparing the dish.
","image":"","section":"Freezing The Meat"},{"text":"Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible.
","image":"","section":"Preparing the Kibbeh Nayyeh"},{"text":"Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it’s not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl.
","image":"","section":"Preparing the Kibbeh Nayyeh"},{"text":"To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well.
","image":"","section":"Preparing the Kibbeh Nayyeh"},{"text":"Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well.
","image":"","section":"Preparing the Kibbeh Nayyeh"},{"text":"Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show.
","image":"","section":"Serving the Kibbeh Nayyeh"},{"text":"Drizzle extra virgin olive oil and fresh mint leaves on top.
","image":"","section":"Serving the Kibbeh Nayyeh"},{"text":"Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc...
","image":"","section":"Serving the Kibbeh Nayyeh"}],"notes":"