Kibbeh Nayyeh (Raw Seasoned Ground Meat)
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Syrian
Kibbeh Nayyeh (Raw Seasoned Ground Meat)
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Kibbeh nayyeh is a Levantine mezze. It consists of chopped raw goat or lamb mixed with fine bulgur and spices and herbs.
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Ingredients
- 1 lb goat leg or lamb), without fat, frozen 2 weeks prior, lean
- 1 cup bulgur fine
- 1 scallion
- ⅓ green bell pepper
- 15 leaves mint fresh
- 10 leaves marjoram mardakoush, fresh
- ½ teaspoon 7 spices (Lebanese spice blend)
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup extra virgin olive oil
Equipment
- Chopper
- food processor
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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