Kibbee Khishk

Soak bulgur in warm water for at least 15 minutes.

Squeeze dry and mix with ground beef and minced onion.

Add salt and pepper, mix well and form into balls of approximately 1 to 2 inches across. Set balls aside.

In large kettle, bring the water to a rapid boil and add the khishk stirring constantly.

Reduce heat to medium and stir on and off for at least 30 minutes.

Khishk should thicken slightly.

While Khishk is cooking, cut cabbage into 1/2-inch strips and par boil until almost done.

In small skillet, cook the mint in the oil on low heat for a few minutes.

Add to the Khishk by adding a spoon of Khishk to the skillet and then dump the contents into the kettle.

Add the Kibbee balls; let cook for at least 1/2 hour, add the cabbage and serve in large bowls like soup.