Preparation

First wash the kebab wheat well until the water is clear. Then let it soak so that it is at least 2 fingers of water above the wheat, because it grows.
Chop the onion and mint well.
Drain all the water from the kibe on a clean cloth.
Put the minced meat, dry wheat, onion and mint, salt, Syrian pepper, olive oil and finally the ice water and mix well until all the ingredients are homogeneous.
Place on a platter, drizzle with a little more oil and place in the refrigerator.
Serve after 1 hour with the flatbread.

Ingredients

  • 700 g ground duckling (must be very clean, without fat)
  • 250 g of kibbeh wheat
  • 1 large onion
  • 1 bunch of mint
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Syrian pepper
  • 3/4 cup cold water
  • salt to taste
  • Yogurt broth:
  • Greek yogurt
  • Chives
  • chili
  • Finely chopped garlic