Kibbeh Nayeh Food

KIBBEH NAYEH

Steps:

• In a food processor, blend the lamb fillets on a fine setting until it begins to clump together in a ball. Repeat if necessary to achieve an extra fine mince
• Soak the bulgur wheat in water to cover for five minutes, then drain in a fine sieve
• Chop the onion and herbs extra fine
• In a mixing bowl, add the spices, onion, fresh and dried herbs, and salt to the meat along with the bulgur wheat. Mix together well and taste to adjust the seasoning if necessary
• In a serving platter, transfer the kibbeh and use a spoon or knife to make a pretty pattern with indents. Drizzle some extra virgin olive oil on top
• Add ice on top to keep cool and serve immediately with flat breads and a selection of herbs, pickles, sliced raw onion and cucumber.

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.

KIBBEH NAYE ( RAW MEAT WITH BULGUR)

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!