Ingredients with Measurements:
- 1 lb. ground beef or lamb
- 1 cup fine bulgur wheat
- 1/2 cup ice water
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh parsley leaves
- 1 tsp. ground allspice
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups plain yogurt
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or meat grinder
- Large mixing bowl
- Plastic wrap
- Serving platter
Step-by-step instructions:
1. Rinse the bulgur wheat in cold water and drain well.
2. In a food processor or meat grinder, grind the beef or lamb until it is finely minced.
3. In a large mixing bowl, combine the ground meat, bulgur wheat, ice water, onion, mint, parsley, allspice, cinnamon, salt, and black pepper. Mix well with your hands until the mixture is smooth and well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. In a small bowl, whisk together the yogurt, garlic, olive oil, salt, and pepper until smooth. Cover and refrigerate until ready to serve.
6. To serve, spread the kibbeh nayyeh mixture onto a serving platter and smooth it out with a spatula. Drizzle the yogurt sauce over the top and garnish with additional fresh herbs, if desired.
Time:
Preparation time: 45 minutes
Cooking time: None
5. Temperature:
No cooking required.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 18g
Protein: 21g
Sodium: 660mg
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.
- Plain yogurt can be substituted with Greek yogurt or sour cream.
Variations:
- Add finely chopped green onions or scallions to the kibbeh nayyeh mixture for extra flavor.
- Serve with pita bread or crackers for dipping.
- Top with chopped tomatoes, cucumbers, and olives for a Mediterranean twist.
Tips and tricks:
- Make sure to rinse the bulgur wheat well to remove any dirt or debris.
- Use ice water to keep the kibbeh nayyeh mixture cool and prevent the meat from heating up during mixing.
- Refrigerate the mixture before serving to allow the flavors to meld and the texture to firm up.
Storage instructions:
Leftover kibbeh nayyeh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Kibbeh nayyeh is best served cold and should not be reheated.
Presentation ideas:
Serve the kibbeh nayyeh on a large platter with the yogurt sauce drizzled over the top. Garnish with fresh herbs and sliced vegetables for a colorful presentation.
Garnishes:
Fresh herbs, sliced vegetables, and olives make great garnishes for kibbeh nayyeh.
Pairings:
Kibbeh nayyeh pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Hummus, tabbouleh, and stuffed grape leaves make great side dishes for kibbeh nayyeh.
Troubleshooting advice:
If the kibbeh nayyeh mixture is too dry, add a little more ice water to moisten it. If it is too wet, add a little more bulgur wheat.
Food safety advice:
Make sure to use fresh, high-quality meat and refrigerate the kibbeh nayyeh promptly after making it. Do not leave it out at room temperature for more than 2 hours.
Food history:
Kibbeh nayyeh is a traditional Lebanese dish made with raw ground meat and bulgur wheat. It is typically served as an appetizer or mezze dish.
Flavor profiles:
Kibbeh nayyeh has a rich, meaty flavor with hints of cinnamon and allspice. The yogurt sauce adds a tangy, creamy contrast.
Serving suggestions:
Serve kibbeh nayyeh as an appetizer or mezze dish with pita bread or crackers for dipping.
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Region: Lebanese