Kheyma, a.k.a.Hoom or Chee Kufteh is one of those foods that is very personal. Since folks can be finicky about eating raw ground meat, you either love kheyma or hate it.
I’ll only eat kheyma under strictly controlled conditions – it must be made in my own kitchen, by my hubbie and/or me, using the best quality meat purchased at a tried- and- true butcher, and ground in our own grinding machine. Needless to say, we don’t have it often.
1 c. fine bulgur (#1)
2 cups warm water
½ of a 6 oz. can tomato paste
3 Tbsp. red pepper paste
1 medium onion, finely chopped
1 bunch parsley, washed, stems removed, finely chopped
1 small orange or yellow pepper, seeds removed, finely chopped
3 to 4 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1 tsp. ground coriander
Salt and pepper, to taste
1. Place the bulgur in a large mixing bowl.
3. Add the remaining ingredients, combining well. Cover and refrigerate at least for 1 hour.