Raw minced lamb with burghul and spices (kibbeh nayeh) recipe

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kibbeh nayeh



Kibbeh nayeh is a rustic, authentic Lebanese dish of raw minced lamb,
burghul (cracked wheat) and spices. This secret to this much loved
Lebanese dish is using only the freshest meat that is finely minced on
the day, and it should be eaten the day it is made.

Serves 6
Preparation 20min
Skill level Easy

By
Charmaine Nicholson

Ingredients

1 white onion
2-3 mint sprigs
500 g very fresh minced lamb
135 g (¾ cup) fine burghul, washed, drained
½ tsp salt
¼ tsp ground black pepper
½ tsp allspice
mint leaves, chopped, to garnish
extra virgin olive oil, to garnish

Cook's notes

Oven temperatures are for conventional;
if using fan-forced (convection), reduce the temperature by 20˚C. | We
use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1
tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh
(unless specified) and cups are lightly packed. | All vegetables are
medium size and peeled, unless specified. | All eggs are 55-60 g, unless
specified.
Instructions

Chop half of the onion and place in a
food processor with the mint sprigs and pulse a few times. Add 125 g of
the minced lamb to onion mixture and process to a paste.

Place
the lamb paste, remaining minced lamb, burghul, salt, ground black
pepper and allspice in a large bowl and knead the mixture with your
fingers. (Keep a bowl of iced water nearby to dip your hands in while
kneading to prevent the mixture sticking to them.)

Turn out kibbeh onto a large plate and flatten to about 2 cm thick.

Scatter
over the mint leaves, drizzle with extra virgin olive oil and serve
immediately with remaining white onion sliced, tabouleh, hummus and
labneh. You can eat all these elements together with Lebanese bread.

As seen in Feast magazine, Issue 5, pg162.

Photography by Peter Georgakopoulos.

More recipes related to Raw minced lamb with burghul and spices (kibbeh nayeh):

Baked kibbeh | Lebanese Kibbeh Patties  | Baked Lamb Kibbeh Recipe - Arabic Food Recipes | Meat Kibbeh Akras | Kibbeh Recipe | Kibbeh Bi Laban





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