Ingredients with Measurements:
- 1 lb. lean ground beef
- 1 cup cooked quinoa
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh parsley leaves
- 1/4 cup fine bulgur wheat
- 1/4 cup ice water
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 cup extra-virgin olive oil
- Lemon wedges, for serving
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, pulse together the ground beef, onion, mint, parsley, bulgur wheat, ice water, salt, black pepper, allspice, cinnamon, and nutmeg until well combined.
2. Transfer the mixture to a large bowl and knead it with your hands for a few minutes until it becomes smooth and elastic.
3. Add the cooked quinoa to the bowl and knead it into the meat mixture until well combined.
4. Drizzle the olive oil over the mixture and knead it again until the oil is evenly distributed.
5. Spread the kibbeh nayyeh mixture onto a large serving platter and smooth it out with a spatula.
6. Cover the platter with plastic wrap and refrigerate it for at least 1 hour to allow the flavors to meld together.
7. To serve, cut the kibbeh nayyeh into diamond-shaped pieces and serve with lemon wedges on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: None (raw dish)
5. Temperature:
- Refrigerate for at least 1 hour before serving.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 300
- Fat: 18g
- Carbohydrates: 13g
- Protein: 21g
- Fiber: 2g
- Sugar: 1g
Substitutions for ingredients:
- Ground lamb can be substituted for the ground beef.
- Quinoa can be substituted for bulgur wheat.
Variations:
- Add chopped walnuts or pine nuts to the kibbeh nayyeh mixture for extra crunch.
- Serve with pita bread or crackers instead of lemon wedges.
Tips and tricks:
- Make sure the meat mixture is well chilled before serving to enhance the flavor and texture.
- Use a sharp knife to cut the kibbeh nayyeh into diamond-shaped pieces.
Storage instructions:
- Store any leftover kibbeh nayyeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Kibbeh nayyeh is a raw dish and should not be reheated.
Presentation ideas:
- Arrange the diamond-shaped pieces of kibbeh nayyeh on a bed of lettuce or kale leaves for a colorful presentation.
Garnishes:
- Sprinkle chopped fresh mint or parsley leaves over the kibbeh nayyeh before serving.
Pairings:
- Serve with a side of hummus or tzatziki sauce for dipping.
Suggested side dishes:
- Tabouli salad or fattoush salad would be a great side dish to serve with kibbeh nayyeh.
Troubleshooting advice:
- If the kibbeh nayyeh mixture is too dry, add a little more ice water until it becomes smooth and elastic.
Food safety advice:
- Make sure to use fresh, high-quality meat for this recipe and keep it refrigerated until ready to use.
Food history:
- Kibbeh nayyeh is a traditional Lebanese dish made with raw ground meat, bulgur wheat, and spices.
Flavor profiles:
- Kibbeh nayyeh has a rich, savory flavor with hints of cinnamon, allspice, and nutmeg.
Serving suggestions:
- Serve kibbeh nayyeh as an appetizer or as part of a mezze platter.
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Region: Lebanese