Kibbeh Nayeh with Fried Meat

Ingredients

• Raw kibbeh:
• Half a kilo lean beef (fat-free), pounded (on a slab, as is customary in southern Lebanon for pounding kibbeh meat)
• or
• mashed using a Moulinex food processor (processed twice so it becomes very smooth and turns into a soft dough)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons kibbeh spice
• 1/2 teaspoon hot pepper paste
• 5 mint leaves
• 5 finely chopped basil leaves
• 2 finely chopped spring onions or 1 medium yellow onion, finely chopped
• 1 1/4 cups fine bulgur (slightly more or less, as desired), soaked in lukewarm water for 15 minutes and well drained
• 1/4 cup very cold water
• Fried meat:
• 200 grams stringy beef (one of the most tender cuts), cut small or coarsely minced
• 1/2 cup vegetable oil
• 1 medium onion, finely chopped
• 1/2 teaspoon salt, or to taste
• 1 teaspoon kibbeh spice
• Pine nuts or any nuts for garnish
• Preparation method:
• Grind the kibbeh meat twice in a row in an electric machine until very smooth (the meat should be cold).

Method

1. Add all the spices listed, along with the salt, hot pepper paste, basil, mint, finely chopped onion, bulgur, and cold water, and knead for a few minutes until the kibbeh mixture becomes uniform.
2. Spread the raw kibbeh on a wide serving platter.
3. Meanwhile, sauté the stringy or minced meat in the oil in a pan over the heat until it changes color.
4. Add the finely chopped onion and stir until the onion softens and the sautéed meat is cooked through, then season with the spices listed, adjust the salt, stir, and turn off the heat.
5. Spread the fried meat over the top of the kibbeh platter and garnish with fried nuts.
6. Serve the kibbeh nayeh with fried meat immediately, and you can add a drizzle of olive oil on top.
7. For more from Amir, try Spinach and Sorrel Pie with Mozzarella
8. Also try the method for making Fried Kibbeh
9. Learn how to make the special pumpkin kibbeh