Kibbeh Nayeh

Ingredients

• half a kilo of meat, pounded or ground in a food processor with an ice cube
• 1 cup fine bulgur, washed and soaked for 1 hour
• kamouneh*
• ground cumin
• salt
• hot chili powder
• 2 tablespoons olive oil - optional
• How to prepare the kamouneh:
• Grind in a food processor the kamouneh spice mix (a ready-made blend of spices) with white onion, a little fine bulgur, salt, hot pepper, a pinch of ground cumin, and a few leaves of mint, marjoram, and fresh basil
• How to prepare kibbeh nayeh by a chef and friend of the Shou Tabkhin Today website:
• Naeema Ibrahim
• Click on Naeema's name to visit her page on our site and see her delicious recipes
• For more kibbeh recipes, here is kibbeh with chickpeas at this link: How to Prepare Chickpea Kibbeh

Method

1. Pound the meat or puree it in a food processor with an ice cube to preserve its red color
2. Wash the bulgur and soak it in water for about an hour, then drain it
3. After draining the bulgur, knead it or rub it with the palms of your hands until it becomes very fine... you can add a little water while rubbing, as needed
4. Add the pounded kamouneh as desired and rub it with the bulgur until well combined
5. Add the meat, a pinch of salt, hot pepper, and cumin to taste... and the olive oil.. then continue rubbing with the palms of your hands until the ingredients become a smooth, homogeneous dough
6. Shape the kibbeh nayeh as desired and serve it with vegetables