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  • 6 oz Bulgar Wheat
  • 2 lb PRAIRIE CREEK® Beef Ground Bulk 81/19 Raw Cryo, Refrigerated
  • 1/4 tsp Cinnamon Korintje, Ground
  • 1/2 tsp Cumin Seed, Ground
  • 6 oz Onion Yellow Jumbo US #1, Fresh, Diced and Divided
  • 1 tsp Allspice Ground, Divided
  • 1 1/2 Tbsp Oil Olive 10%, Blended
  • 1/4 oz Mint, Fresh
  • 3 oz Nut Pine Raw, Toasted
  • 1 tsp Garlic Whole, Peeled, Reclosable Bag 100-130Cnt/Pound, Fresh, Minced
  • 8 oz Sauce Tzatziki Grecian Cucumber, Refrigerated
  • 1/8 ea Cucumber English Seedless, Fresh, Diced small



  1. Soak the bulgar wheat in 2 cups of warm water for 30 minutes.
  2. Cook 1/2 pound of the ground beef with the onion and season with salt, black pepper and 1/2 the allspice.
  3. Squeeze out the water from the bulgar wheat by hand and place into a food processor with beef mixture.
  4. Puree with the mint leaves until a smooth paste has been developed.


  1. Place the oil into a hot sauté pan.
  2. Cook the ground beef with the onions, garlic, cinnamon and remaining all spice. Season with salt and pepper.
  3. Stir occasionally and cook until beef is done and the flavors have infused.
  4. Add the pine nuts and cool to room temperature.


  1. Take the dough (about 1 oz at a time) and flatten in the palm of your hand.
  2. Poke a small hole in the middle of the dough and fill with the beef filling.
  3. Gather the edges and envelop the mixture; press the dough shut. Each kibbeh should be in the shape of a little football.
  4. Deep fry until golden and cooked through.
  5. Garnish the tzatziki dipping sauce with fresh, diced cucumber and serve.

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