1) Combine nuts in the food processor and process until the mix forms a light fluff. Add salt, 1 teaspoon pepper, cinnamon, onion, olive oil, and mint. Pulse until uniformly mixed and a moldable dough forms.
2) Form kibbeh into football-shaped balls, and dehydrate for up to 8 hours or until the kibbeh do not crumble apart and can hold their shape well.
3) Serve over a bed of the cabbage tossed in olive oil. Drizzle with my remoulade sauce once plated.
Source of recipe: Traditionally served with the Lebanese mezze (appetizer course), this dish can be served raw or cooked and traditionally uses lamb. Here is a tasty raw version of this dish...