Middle Eastern > Lebanese > Lebanese Appetizers

Lebanese Kibbeh Nayyeh Recipe

Ingredients with Measurements:
- 1 lb. ground beef
- 1 cup fine bulgur wheat
- 1/2 cup ice water
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. allspice
- 1/4 tsp. cinnamon
- 1/4 tsp. cayenne pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice

Special equipment needed:
- Food processor

Step-by-step instructions:
1. Rinse the bulgur wheat in a fine-mesh strainer and let it soak in the ice water for 10-15 minutes until it softens.
2. In a food processor, combine the ground beef, onion, mint, parsley, salt, black pepper, allspice, cinnamon, and cayenne pepper. Pulse until well combined.
3. Drain the bulgur wheat and add it to the food processor. Pulse until the mixture is well combined and forms a smooth paste.
4. Transfer the mixture to a large bowl and use your hands to knead it for a few minutes until it becomes smooth and pliable.
5. Spread the mixture onto a large serving platter, using a spatula to smooth it out into an even layer.
6. Drizzle the olive oil and lemon juice over the top of the kibbeh nayyeh.
7. Use a sharp knife to cut the kibbeh nayyeh into small diamond shapes.
8. Serve immediately with pita bread or crackers.


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

Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 15g
- Protein: 20g
- Fiber: 3g
- Sugar: 1g

Substitutions for ingredients:
- Ground lamb can be substituted for the ground beef.
- Dried mint and parsley can be substituted for fresh.

Variations:
- Kibbeh nayyeh can be served with a side of sliced onions, tomatoes, and cucumbers.
- Some people like to add a small amount of garlic to the mixture for extra flavor.

Tips and tricks:
- Make sure the bulgur wheat is well soaked before adding it to the mixture.
- Use a sharp knife to cut the kibbeh nayyeh into small diamond shapes.
- Serve the kibbeh nayyeh immediately after preparing it.

Storage instructions:
- Kibbeh nayyeh should be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Kibbeh nayyeh should not be reheated.

Presentation ideas:
- Serve the kibbeh nayyeh on a large platter with a side of pita bread or crackers.

Garnishes:
- Fresh parsley or mint leaves can be used as a garnish.

Pairings:
- Kibbeh nayyeh pairs well with a glass of red wine.

Suggested side dishes:
- Sliced onions, tomatoes, and cucumbers can be served as a side dish.

Troubleshooting advice:
- If the mixture is too dry, add a little more ice water.
- If the mixture is too wet, add a little more bulgur wheat.

Food safety advice:
- Make sure to use fresh, high-quality ingredients.
- Wash your hands and all utensils thoroughly before preparing the kibbeh nayyeh.

Food history:
- Kibbeh nayyeh is a traditional Lebanese dish that is typically served as an appetizer.

Flavor profiles:
- Kibbeh nayyeh has a savory, slightly spicy flavor with a hint of lemon.

Serving suggestions:
- Kibbeh nayyeh can be served as an appetizer or a main course.

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Region: Lebanese

Taste: Savory, Spicy, Tangy, Herbal, Aromatic, Rich