• 2lbs Grow & Behold Ground Lamb or Ground Beef, or 1lb each
• 1 large egg
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon black pepper (medium ground, not coarse ground)
• 1/8 teaspoon of cayenne pepper (to taste)
• 1/4 cup of matzo meal (optional to bind. You can also substitute potato starch)

 

Make the Kibbeh

Combine spices together in a small bowl, then sprinkle evenly over meat. Beat egg gently, add garlic cloves, then pour mixture over top.  Mix gently, adding matzah meal or breadcrumbs if the mixture feels too wet. Form into cigar shapes. Grill, broil, or pan-fry.

 

Planning notes

Two pounds of meat yields 16 cigars — recipe can be easily multiplied for larger gatherings. Kibbeh can be made up to 1 day ahead and kept wrapped tightly in the fridge, or frozen for up to two months. Bring to room temperature before frying.

Serve with rice and techina, or with quinoa and cucumber-mint salsa.