Kibbeh Nayyeh
Ingredients
- 500 gGround lamb (ultra-fresh, double-ground)
- 100 gBulgur wheat (fine, rinsed and squeezed)
- 1 pcOnion (finely minced)
- 1 pcMint fresh (leaves finely chopped)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchCinnamon ground
- 1 pinchCumin ground
- 1 pinchHot pepper en poudre
- 1 tbspKamouneh (spice mix)
Method
Absolute fresh raw lamb, hand-kneaded with fine bulgur and fresh herbs. The texture is meltingly soft, almost creamy, enhanced by the deep aroma of cumin and fresh mint.
- 1
Rinse the bulgur in cold water in a fine sieve. Squeeze it firmly between your hands to extract all moisture. It should be soft to the touch without being waterlogged.
- 2
Chop the onion and mint leaves very finely with a knife. Avoid using a blender, which would turn the onion into a bitter puree.
- 3
In a large mixing bowl, combine the ground lamb, bulgur, onion, mint, kamouneh, and all the spices. Knead vigorously by hand. The heat from your hands should make the preparation smooth and silky.
- 4
Spread the preparation on a flat plate. With the back of a spoon, form small furrows on the surface. Pour the olive oil generously into these hollows.
Frequently asked questions
How do you get this dish right?
- Use lamb that has never been frozen; ask your butcher to grind it right in front of you.
- If the meat sticks too much to your hands while kneading, dampen them with a bit of ice-cold water.
How long does this dish keep?
Consume immediately after preparation. Does not store due to raw meat content.
