Lebanese Raw Kibbeh Recipe Make Kibbeh Nayyeh At Home
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
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- Soak the bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.
- Split the meat into three batches. Ground the first two in a food processor and place them in a bowl. Put the third batch in the food processor along with the onion and spices and process. Add this mixture to the rest of the ground meat.
- Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). If you feel the mixture needs it, place your hands in a bowl of cold water and then mix again.
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