Ingredients with Measurements:
- 1 pound ground beef or lamb
- 1 cup fine bulgur wheat
- 1/2 cup ice water
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 cup cooked and chopped spinach leaves
- 1/4 cup extra-virgin olive oil
- Lemon wedges, for serving
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Rinse the bulgur wheat in a fine-mesh strainer and drain well. Transfer to a large bowl and add the ice water. Let soak for 30 minutes.
2. In a food processor, pulse the onion, mint, and parsley until finely chopped.
3. Add the ground beef or lamb to the bowl with the bulgur wheat, along with the onion mixture, salt, black pepper, allspice, cinnamon, cumin, and paprika. Mix well with your hands until the mixture is homogenous.
4. Spread the mixture on a large platter and smooth it out with a spatula. Cover the surface with the cooked and chopped spinach leaves, pressing them down gently.
5. Drizzle the olive oil over the spinach and smooth it out with a spatula.
6. Serve the kibbeh nayyeh with lemon wedges and pita bread.
- Time:
Preparation time: 40 minutes
- Cooking time: 0 minutes
5. Temperature:
- Not applicable
Serving size:
- 4 servings
Nutritional information:
- Calories: 425
- Fat: 28g
- Carbohydrates: 21g
- Protein: 23g
- Fiber: 5g
- Sugar: 2g
- Sodium: 630mg
Substitutions for ingredients:
- Ground beef or lamb can be substituted with ground chicken or turkey.
- Fresh mint and parsley can be substituted with dried herbs.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Kibbeh nayyeh can be served with diced onions, tomatoes, and cucumbers on top.
- Kibbeh nayyeh can be shaped into balls or patties and fried in oil until crispy.
Tips and tricks:
- Make sure to rinse the bulgur wheat well and let it soak for at least 30 minutes.
- Use a food processor to finely chop the onion, mint, and parsley.
- Spread the meat mixture evenly on a platter to ensure even cooking.
Storage instructions:
- Kibbeh nayyeh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Kibbeh nayyeh is traditionally served raw, but if you prefer to cook it, shape it into balls or patties and fry in oil until crispy.
Presentation ideas:
- Serve the kibbeh nayyeh on a large platter with lemon wedges and pita bread.
Garnishes:
- Diced onions, tomatoes, and cucumbers can be used as garnishes.
Pairings:
- Kibbeh nayyeh pairs well with hummus, baba ghanoush, and tabbouleh.
Suggested side dishes:
- Pita bread, rice pilaf, and fattoush salad are all great side dishes for kibbeh nayyeh.
Troubleshooting advice:
- If the meat mixture is too dry, add a little more ice water.
- If the meat mixture is too wet, add a little more bulgur wheat.
Food safety advice:
- Make sure to use fresh, high-quality meat and wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Kibbeh nayyeh is a traditional Lebanese dish made with raw ground meat and bulgur wheat.
Flavor profiles:
- Kibbeh nayyeh has a rich, meaty flavor with hints of cinnamon and allspice.
Serving suggestions:
- Serve the kibbeh nayyeh with lemon wedges and pita bread for a traditional Lebanese meal.
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Region: Lebanese