Kibbeh nayyeh
Raw kibbeh: the freshest lamb pounded with bulgur and spices, served under olive oil.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the bulgur in cold water for ten minutes, drain and squeeze it dry. Chill the bowl — everything for nayyeh must stay cold.
Trim the lamb of fat and silverskin down to clean muscle and cube it. Blitz with the onion to a smooth paste without letting the bowl warm up.
Add the bulgur, spices, mint and salt. Knead, wetting your hands with iced water, until the paste is smooth and glossy.
Spread the paste over a cold plate about a centimetre and a half thick, press grooves with the back of a spoon and pour the olive oil over generously.
Serve at once, with mint leaves, white onion wedges and flatbread. Nayyeh is not kept: leftovers are fried as patties the same evening.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Bazel · CC BY-SA 3.0