1/2 cup (125 ml) water

1/2 cup (125 ml) medium couscous (semolina)

1 piece 1/2 lb (225 g) very fresh lean beef or lamb

High quality Olive oil, to taste (see note)

12 leaves fresh mint, chopped

Lemon slices, to taste

Thin slices of red onion, to taste

Toasted pine nuts, to taste

Salt and pepper

In a saucepan or in the microwave oven, bring the water to a boil. Remove the pan from the heat and add the couscous. Cover and let cook for 5 minutes. Fluff the grains with a fork. Let cool completely.

In food processor, grind half of the meat or have it cut to pieces by the butcher. With a knife, cut the remaining meat into a small dice. Refrigerate.

In a bowl, combine the meat, couscous and mint. Add oil, to taste, to bind the mixture. Season with salt and pepper. Cover and refrigerate for about 15 minutes.

In four plates or a platter, place the kibbeh and dig small indentations into the meat. Pour in the oil. Garnish with the sliced lemon and onion. Sprinkle with pine nuts.

Serve very cold with pita bread.

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