Lebanese > Lebanese Appetizers

Kibbeh Nayyeh with Walnuts Recipe

Ingredients with Measurements:
- 1 lb ground beef or lamb
- 1 cup fine bulgur wheat
- 1/2 cup cold water
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped green onions
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper

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, combine the ground beef or lamb, bulgur wheat, cold water, mint, parsley, green onions, salt, and black pepper. Pulse until well combined and the mixture becomes smooth.
3. Transfer the mixture to a large bowl and knead with your hands for 5-10 minutes until the mixture becomes elastic and smooth.
4. Spread the kibbeh mixture onto a large serving platter, creating a smooth and even layer.
5. In a small bowl, mix together the chopped walnuts, olive oil, and lemon juice. Spread the walnut mixture over the kibbeh layer.
6. Serve the kibbeh nayyeh with walnuts immediately, garnished with additional chopped mint and parsley.


- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
5. Temperature:
- Room temperature
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 380
- Fat: 25g
- Carbohydrates: 14g
- Protein: 25g

Substitutions for ingredients:
- Ground beef or lamb can be substituted with ground chicken or turkey.
- Walnuts can be substituted with pine nuts or almonds.

Variations:
- Add diced onions or garlic to the kibbeh mixture for extra flavor.
- Top the kibbeh nayyeh with pomegranate seeds for a burst of color and flavor.

Tips and tricks:
- Make sure to rinse the bulgur wheat well to remove any excess starch.
- Knead the kibbeh mixture well to ensure a smooth and elastic texture.
- Serve the kibbeh nayyeh with fresh pita bread or crackers.

Storage instructions:
- Store any leftover kibbeh nayyeh with walnuts in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Kibbeh nayyeh with walnuts is best served at room temperature and should not be reheated.

Presentation ideas:
- Serve the kibbeh nayyeh with walnuts on a large platter, garnished with fresh herbs and pomegranate seeds.

Garnishes:
- Chopped fresh mint and parsley
- Pomegranate seeds

Pairings:
- Fresh pita bread or crackers
- Hummus or baba ganoush

Suggested side dishes:
- Tabouli salad
- Fattoush salad

Troubleshooting advice:
- If the kibbeh mixture is too dry, add a little more water until it becomes smooth and elastic.
- If the walnut mixture is too thick, add a little more olive oil or lemon juice to thin it out.

Food safety advice:
- Make sure to use fresh and high-quality ingredients.
- 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:
- The kibbeh nayyeh is savory and meaty, with a nutty and tangy flavor from the walnut mixture.

Serving suggestions:
- Serve the kibbeh nayyeh with walnuts as an appetizer or as part of a mezze platter.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Lebanese

Taste: Savory, Nutty, Tangy, Spicy, Creamy