Ingredients with Measurements:
- 1 lb. ground beef or lamb
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 1 tsp. salt
- 1 tsp. allspice
- 1/2 tsp. cinnamon
- 1/4 tsp. black pepper
- 1/4 cup ice water
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 cup chopped parsley for garnish
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Rinse the bulgur wheat in cold water and drain well.
2. In a food processor, pulse the onion until finely chopped.
3. In a large bowl, mix together the ground meat, bulgur wheat, chopped onion, salt, allspice, cinnamon, and black pepper.
4. Gradually add the ice water to the meat mixture, kneading with your hands until the mixture is well combined and smooth.
5. Spread the meat mixture on a large platter, pressing it down with your hands to form an even layer.
6. Using a sharp knife, cut the meat into diamond shapes.
7. In a small bowl, whisk together the tahini, lemon juice, garlic, and salt until smooth.
8. Drizzle the tahini sauce over the kibbeh nayyeh and garnish with chopped parsley.
9. Serve immediately with pita bread or crackers.
Time:
Preparation time: 30 minutes
Cooking time: 0 minutes
5. Temperature:
No cooking required.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 14g
Protein: 19g
Sodium: 570mg
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or a combination of both.
- Fine bulgur wheat can be substituted with medium or coarse bulgur wheat, but the texture will be different.
- Parsley can be substituted with mint or cilantro.
Variations:
- Kibbeh nayyeh can be served with a side of sliced onions, radishes, and mint leaves.
- Instead of tahini sauce, kibbeh nayyeh can be served with a side of olive oil and lemon juice.
- Kibbeh nayyeh can be shaped into balls and fried to make kibbeh balls.
Tips and tricks:
- Make sure to rinse the bulgur wheat well and drain it thoroughly to remove any excess water.
- Use ice water to keep the meat mixture cool and prevent it from becoming too sticky.
- To make the diamond shapes, use a sharp knife and cut diagonally across the meat mixture.
Storage instructions:
Kibbeh nayyeh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Kibbeh nayyeh should not be reheated as it is a raw meat dish.
Presentation ideas:
Serve kibbeh nayyeh on a large platter with the tahini sauce drizzled over the top and garnished with chopped parsley.
Garnishes:
Chopped parsley, mint leaves, sliced onions, and radishes.
Pairings:
Kibbeh nayyeh pairs well with pita bread, crackers, or sliced vegetables.
Suggested side dishes:
Hummus, tabbouleh, baba ghanoush, or fattoush salad.
Troubleshooting advice:
- If the meat mixture is too sticky, add more bulgur wheat.
- If the meat mixture is too dry, add more ice water.
Food safety advice:
- Use fresh, high-quality meat for this recipe.
- Make sure to rinse the bulgur wheat well and drain it thoroughly.
- Keep the meat mixture cool while preparing it.
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 allspice and cinnamon. The tahini sauce adds a nutty, tangy flavor.
Serving suggestions:
Serve kibbeh nayyeh as an appetizer or as part of a mezze platter.
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Region: Lebanese