Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 1 lb Ground Lamb
- ¼ cup Burghul
- 1 Onion
- 25 Mint Leaves
- ½ tsp Seven Spices
- ½ tsp Crushed Red Pepper
- 1 tsp Salt
- ½ tsp Cinnamon
- Cover the burghul in a bowl with 12 cup hot water and set aside to soak and absorb the water.
- Mint leaves, spices, pepper, salt, and chopped onion should all be combined in a food processor.
- After the burghul has absorbed the water, add it. Squeeze any excess water out to ensure that it is not soggy.
- Process until everything is well combined and the mint leaves are chopped.
- Place the ground lamb in a large mixing bowl, add the remaining ingredients from the food processor, and mix well with your hands. (When I do this, I wear sterile gloves.)
- Once combined, transfer to a serving dish and garnish with a spoon to make small grooves in the meat.
- Garnish with chopped parsley, mint leaves, red peppers, lemon, and even garlic if desired.
- Kibbe nayyeh should be served cold, so keep the dish in the fridge until ready to serve.
- When ready, shape the kibbe mixture into baseball-sized balls and arrange them on your serving dish.
- Spread the kibbe on the dish with your hands or a spoon until it's no thicker than 34 inch (2 cm). Make some patterns on it if you want.
- Pour a generous amount of high-quality olive oil over it.
- Optional side dishes include mint, radish, green peppers, green chili peppers, hot peppers, green onions, and white onions.
- Kibbe nayyeh is served with a fork or wrapped in pita bread.
Amount Per ServingCalories 391Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 110mgSodium 700mgCarbohydrates 15gFiber 9gSugar 1gProtein 32g