KIBBEH NAYEH RECIPE
Kibbeh Nayeh, most often known as a Lebanese dish, is one of those foods that's like Marmite, you either love it or hate it.
Provided by Chef Tariq
Time 30m
Number Of Ingredients 8
Steps:
- Place the burghul in a bowl and cover with ½ cup hot water, set aside to soak and absorb the water.
- In a food processor combine mint leaves, spices, pepper, salt and chopped onion.
- Add the burghul after it has soaked up the water. Be sure that it is not soggy by squeezing any excess water out.
- Process until everything is mixed well and the mint leaves are chopped up.
- Place the ground lamb in a large bowl, add all ingredients from the food processor, mix well using your hands. (I use sterile gloves when I do this part).
- Once mixed, place on a serving dish and decorate using a spoon to make small grooves in the meat.
- Garnish with your choice of chopped parsley, mint leaves, red peppers, lemon, and even garlic.
Nutrition Facts : Calories 169 kcal, Carbohydrate 2 g, Protein 10 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 328 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEBANESE RAW KIBBEH RECIPE - MAKE KIBBEH NAYYEH AT HOME
Steps:
- Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible.
- Partially thaw the meat for 6 hours in the fridge prior to preparing the dish.
- Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible.
- Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it's not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl.
- To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well.
- Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well.
- Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show.
- Drizzle extra virgin olive oil and fresh mint leaves on top.
- Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc...
Nutrition Facts : Calories 396 kcal, Carbohydrate 35 g, Protein 6 g, Fat 28 g, SaturatedFat 4 g, Sodium 607 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 23 g, ServingSize 1 serving
KIBBEH NAYE ( RAW MEAT WITH BULGUR)
Make and share this Kibbeh Naye ( Raw Meat With Bulgur) recipe from Food.com.
Provided by cassiesmydog
Categories Lamb/Sheep
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash bulgur in a bowl, drain, and cover with warm water.
- Set aside.
- Place onion in container of food processor and process until pureed.
- Remove half and set aside.
- Add half of meat and half of seasonings.
- Cover and process to a paste.
- Remove cover and scrape mixture into large bowl.
- Repeat with the rest of the onion, meat and spices.
- Mix it all together well.
- Drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
- Divide meat mixture in half.
- Place half of mixture in container of food processor.
- Sprinkle a few ice chips (if using) over and add half of the bulgur.
- Process until well mixed, scrape into a large bowl.
- Repeat with remaining meat, ice chips and bulgur.
- Smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
- Make a criss-cross indentation over surface with side of your hand.
- Pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
- Serve with pita bread, pickles and radishes.
- Or serve oil and while scallions, mint sprigs in a separate bowl.
- (ALTERNATIVE WAY TO MAKE,is to grind the meat in a meat grinder with the fine disk two times. Grate the onion with a fine grater. Mix the meat onions and spices together in a large bowl. Add the bulgur and knead together for about 15 minutes until it is li).
- VARIATION TO SERVE- Pinch off aout 2-inch pieces of mixture and shape into cylinders.
- Roll in the chopped parsley and scalions.
- KEEP THIS COLD AND SERVE AS SOON AS YOU CAN AFTER MAKING IT!
COOKGIRL'S KIBBE MEATLOAF
I combined standard American meatloaf recipe with a Middle Eastern kibbe recipe. No, didn't use raw meat but I like this method better as the meatloaf isn't dense and heavy when baked in a pie plate. I created this meatloaf recipe a long time ago. The meat can also be cooked as individual loaves in greased muffin tins.
Provided by COOKGIRl
Categories Meat
Time 35m
Yield 1 pie shell, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Grease a pie plate and set aside. Preheat oven to 350 degrees.
- In large bowl combine all the ingredients except for the dried parsley. If mixture seems to watery, add some more bulgur. However, DO NOT overmix meat mixture.
- Spoon into the pie plate, flattening top with spatula. Garnish top with the dried parsley.
- Bake for approximately 35-40 minutes or until meat is cooked through and no longer pink in the center. If meat seems to be browning too much on top, cover with foil.
- Remove from oven, let rest 10 minutes then slice up and serve with mashed potatoes, veggies and bread.
- Freezes well. IDEA: I usually cut the meatloaf up into small squares and serve for breakfast; freezing the remaining squares for another time. Leftover meatloaf sandwich anyone?.
- All ingredient amounts are estimated.
Nutrition Facts : Calories 372.6, Fat 24.5, SaturatedFat 4.5, Cholesterol 168.4, Sodium 508.2, Carbohydrate 11.1, Fiber 2.5, Sugar 3.6, Protein 29.9
BULGUR AND WALNUT KIBBEH
These patties make a great destination for fine bulgur. Kibbeh (called kufteh in Persian and köfte in Turkish) are usually made with a mixture of ground meat and bulgur, but there are vegetarian versions as well. This mixture of bulgur and walnuts is pungent with garlic and fragrant with parsley and fresh mint. They make a nice appetizer.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield About 24 kibbeh, serving six to eight as an appetizer
Number Of Ingredients 11
Steps:
- Place the bulgur in a bowl, add salt to taste and pour on boiling water to cover by 1/2 inch. Let sit for one hour, then drain and squeeze out excess water.
- Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Stir into the bulgur. Add the walnuts, olive oil, parsley, mint, pepper, cinnamon and 1 tablespoon plus 1 teaspoon of the lemon juice. Moisten your hands and knead the mixture for a couple of minutes, then allow to sit for 15 to 30 minutes.
- With moistened fingers, form the bulgur mixture into bite-size balls, and press an indentation into the middle of each ball. Place on a lettuce leaf, sprinkle with lemon juice and serve. Guests can use the lettuce leaves as a sort of wrap to eat with the kibbeh.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 0 grams
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