How to Make Kibbeh Nayyeh

Ingredients

• 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

1. 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".
2. 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.
3. Finally add the meat and mix well until the mixture becomes cohesive and homogeneous.
4. 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.
5. Note: Cold water with ice is essential to preserve the meat's fresh aroma.