Mains
ChefDalida Zaiter
How to Make Kibbeh Nayyeh
Kibbeh nayyeh is one of the finest Lebanese dishes, and when it is placed on the table, no other dish can compare. Here is this wonderful recipe to introduce you to the secrets of this famous Lebanese specialty.
Ingredients
Start here, then move straight into the method.
- 1/2 kilo minced or pounded meat, cleaned of sinew, veal or lamb
- 3/4 cup fine bulgur, sprinkled with water
- 1/3 cup dry fine bulgur
- 1 small dried onion
- 10 fresh or dried basil leaves
- 5 fresh mint leaves or 1 tablespoon dried mint
- 1 sweet red pepper
- 1 hot red or green pepper
- 1 teaspoon fresh or dried marjoram
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 2 tablespoons kibbeh spice
- Salt
Method
Follow the cooking sequence without leaving the page.
- Grind the onion, sweet and hot peppers, herbs and dried bulgur with the spices in a food processor, or pound them in a mortar and pestle to obtain the mixture called "kammounah".
- Prepare a bowl of cold water with ice to wet your hands while rubbing the bulgur sprinkled with water, then add the kammounah mixture and salt and continue rubbing by hand for a few minutes.
- Finally add the meat and mix well until the mixture becomes cohesive and homogeneous.
- Spread the raw kibbeh on a wide plate and drizzle with olive oil, or shape it in your palm. Serve with a variety of fresh vegetables alongside.
- Note: Cold water with ice is essential to preserve the meat's fresh aroma.
Recipe tags
MainsLevantDairy freeNut freeEgg free
Notes and serving ideas
- How to Make Kibbeh in a Tray
