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
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
KIBBEH NAYYEH
Kibbeh nayyeh is a Levantine mezze. It consists of chopped raw goat or lamb mixed with fine bulgur and spices and herbs.
Provided by Nita Ragoonanan
Categories Main Course
Time 20m
Number Of Ingredients 13
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)
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!
KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 1 1/2 to 2 dozen, depending up
Number Of Ingredients 21
Steps:
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.
KIBBEE NYI (RAW KIBBEE)
Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Do not use purchased ground meat if you can avoid it.
- Even extra lean has too much fat in it.
- Wash bulghur and soak in hot water for about 30 minutes.
- Drain well, and squeeze dry.
- Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
- Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
- Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
- Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
- Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
- Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
- Serve with pita bread or leaves of Romaine lettuce for scooping.
- In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.
Nutrition Facts : Calories 370.3, Fat 27.5, SaturatedFat 8.6, Cholesterol 76, Sodium 450, Carbohydrate 7.6, Fiber 1.7, Sugar 0.8, Protein 22.7
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KIBBEH NAYEH, THE RAW TRUTH - MAUREEN ABOOD
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Reviews 94Estimated Reading Time 7 minsServings 8Total Time 20 mins
- Rinse the bulghur in cold water, drain, and cover to 1⁄2 inch with cold water. Soak for 1⁄2 hour, or until the bulghur is softened.
- Either ask the butcher to grind the meat for you (three times on sterile blades), or grind it yourself. To grind meat, slice the trimmed meat into rectangles, about 4x2 inches. Season lightly with salt and pepper and freeze for 30 minutes. Grind the meat once on the fine/small holes on the grinder, or twice on the large holes.
- To combine the kibbeh meat, keep a small bowl of ice water nearby to keep hands wet and cold. In a large bowl, knead the meat with the pureed onion and about half of the cracked wheat. If there is any visible water left in the cracked wheat from soaking, squeeze it out of the wheat before adding it to the kibbeh. Dip hands in water as you knead, adding about 1⁄4 cup of the water in total; be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft. Add the wheat 1⁄2 cup at a time until it’s fully incorporated. Season with salt, pepper, cayenne and cinnamon, tasting and adjusting the seasoning.
- To serve, shape traditionally, on an oval platter, form the kibbeh into an oval dome and press a cross into with the the tip of your finger, adding fresh mint for garnish (or simply flatten the kibbeh on a plate and decorate using the tip of a spoon or tines of a fork). Sweet onion, toasted pine nuts, and mint are excellent garnishes. Serve with pita bread and labneh (thickened yogurt).
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