Kibbeh Nayyeh Recipes

KIBBEH NAYEH RECIPE

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.

KIBBEH NAYYEH

Steps:

• Freeze meat for at least 2 weeks before using it (to age it and help eliminate any contamination of raw meats).
• Place frozen meat in the refrigerator for 1h30 to thaw halfway.
• When the meat is half thawed, place in a chopper with 5 large cubes of ice, ground cinnamon.
• Chop it very thinly. Drain it and set aside in the refrigerator.
• Place the bulgur in a small bowl and rinse with cold water. Then drain and squeeze very hard to remove as much water as possible. Set aside.
• Finely chop the green bell pepper, mint, marjoram, scallion, salt, Cayenne pepper and 7 spices in a food processor and mix well. Set aside.
• Place the minced meat in a large bowl and add the wet bulgur and the mixture of pepper and mixed spices, and mix well with the hands for 3 minutes.
• Form a large patty with all the meat and flatten it by giving it the shape of the serving dish about 3 inches (7 cm) thick.
• Using a knife or fingers, make decorative patterns on the top of the meat.
• Drizzle the olive oil over the entire surface of the meat.
• Garnish with slices of hot pepper, chives, pine nuts and a few mint leaves.
• Serve immediately with pita bread.

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...

KIBBEH NAYYEH

Steps:

• Puree the onion in a food processor, adding a little salt and pepper. Rinse the bulgur in a sieve under cold running water and squeeze out the excess moisture. Add it to the onion, blend thoroughly, and pour out of the work bowl.
• Now process the meat to a soft paste, adding a little salt and pepper. Add the onion-and-bulgur mixture and process again, adding a little iced water gradually (start with 1/4 cup), just enough to achieve a soft paste. Continue to process, in batches if you like, or knead with your hands to a smooth, elastic, doughy consistency. Chill in the refrigerator.
• Serve chilled, spread thinly on a flat glass or china serving plate. Drizzle generously with oil and garnish with a few mint leaves.
• Accompany with trimmed scallions and a bowl of small romaine lettuce, and serve with Arab bread.
• You may like to spice the kibbeh mixture with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon or 1/2 teaspoon allspice, and a good pinch of ground chili pepper or cayenne. I have become very fond of that. You can also have a squeeze of lemon juice over the top with the olive oil.
• Another way of serving kibbeh nayyeh is to roll the meat mixture into small, thin fingers and place each one in the cup of a small romaine or Bibb lettuce leaf. Sprinkle with olive oil and lemon juice, or with tamarind diluted in a little water, and garnish with chopped scallions and a dusting of paprika or ground chili pepper.
• Proportions of meat and wheat can be varied, and quantities reversed.
• A marvelous spicy version from Gaziantep, in southeastern Turkey, called çig köfte is so full of wheat and has so many spices that you can hardly tell the raw-meat content. Pour boiling water over 1 1/4 cups bulgur and soak for 1/2 hour. Drain, press all the excess water out, and mix with 2 grated onions. Blend 1/2 pound lean lamb to a paste in a food processor. Add the bulgur and grated onions and the following: 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon ground chili pepper or cayenne, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 cup finely chopped flat-leaf parsley. Blend to a homogenous paste. Serve spread on a dish sprinkled with parsley and lemon juice, or rolled into little balls.