Kibbeh nayyeh, a classic Lebanese dish made of seasoned meat and bulgur. Perfect as an appetizer or to accompany main courses, its preparation requires careful handling of the ingredients to achieve a unique texture and flavor. A delight for Mediterranean cuisine lovers.
When preparing Kibbeh nayyeh, patience and precision are essential when combining the meat, spices, and bulgur to achieve a perfect texture.
The freshness of mint and the softness of crushed onions blend harmoniously with the meat, creating a unique flavor.
At serving time, the final touch of chopped scallions and a generous amount of olive oil are essential to enhance all the flavors.
Kibbeh nayyeh
Ingredients
1 cup of Washed bulgur wheat
500 grams of Beef loin meat
1 Large onion
4 Chopped scallion stalks
½ cup of Mint
2 tablespoons of Cayenne pepper
1 tablespoon of Ras el Hanout spice mix
1 tablespoon of Cinnamon
Olive oil
1 pinch of Salt
Preparation
Step 1 : To prepare this dish, start by removing the fat from the meat and processing it until a purée-like consistency is achieved.
Step 2 : Next, cut the onion and mint into small pieces and grind them in a food processor to obtain an even finer texture.
Step 3 : In a bowl, combine the processed meat, mint, and crushed onion with cayenne pepper, ras el hanout spices, cinnamon, bulgur, and salt to taste.
Step 4 : Mix everything thoroughly until you get a thick consistency.
Step 5 : Gradually add water to hydrate the bulgur while maintaining the purée's firmness.
Step 6 : Let the mixture rest for 20 to 25 minutes.
Step 7 : When serving, sprinkle chopped scallions on top and generously drizzle with olive oil.
Step 8 : For the best experience, serve with pita bread.
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