Ingredients with Measurements:
- 1 pound ground beef
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Soak the bulgur wheat in cold water for 30 minutes, then drain and squeeze out any excess water.
2. In a food processor, combine the ground beef, soaked bulgur wheat, onion, parsley, mint, olive oil, cumin, coriander, paprika, cayenne pepper, salt, and pepper. Pulse until well combined.
3. Transfer the mixture to a large bowl and knead it with your hands for a few minutes until it becomes smooth and pliable.
4. Spread the mixture onto a large platter, using a spatula to smooth it out into an even layer.
5. Drizzle some olive oil over the top and sprinkle with additional chopped parsley and mint.
6. Serve with lemon wedges and pita bread.
- Time:
Preparation time: 45 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 12g
- Protein: 18g
- Fiber: 3g
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- If fresh herbs are not available, dried herbs can be used instead.
Variations:
- Add diced tomatoes, cucumbers, and red onions to the top of the kibbeh for a fresh and colorful twist.
- Mix in some chopped jalapenos or serrano peppers for an extra kick of heat.
Tips and tricks:
- Make sure to squeeze out any excess water from the bulgur wheat before adding it to the mixture.
- Use a spatula to smooth out the kibbeh mixture into an even layer.
- Let the kibbeh sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover kibbeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the kibbeh to come to room temperature before serving.
Presentation ideas:
- Serve the kibbeh on a large platter with lemon wedges and pita bread.
Garnishes:
- Chopped fresh parsley and mint
Pairings:
- Serve with a side of hummus and tabbouleh for a complete Middle Eastern meal.
Suggested side dishes:
- Hummus
- Tabbouleh
- Fattoush salad
Troubleshooting advice:
- If the kibbeh mixture is too dry, add a little bit of water or olive oil to moisten it.
- If the kibbeh mixture is too wet, add a little bit of extra bulgur wheat to absorb the excess moisture.
Food safety advice:
- Make sure to wash your hands thoroughly before and after handling raw meat.
- Store any leftover kibbeh in the refrigerator and consume within 3 days.
Food history:
- Kibbeh Nayyeh is a traditional Lebanese dish that is typically served as an appetizer or mezze.
Flavor profiles:
- Spicy, savory, and herbaceous
Serving suggestions:
- Serve the kibbeh with pita bread and lemon wedges for squeezing over the top.
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Region: Lebanese