Snapguide

How to cook kibbeh nayyeh

Delicious lebanese recipe, with raw meat can be eaten with salads or rice.

19
STEPS
INGREDIENTS
Put the bulgur in one bowl and cover it with water, after one hour strain and press to take all the excess water. Dont take this photo as your measuring reference because i got more for other recipe!

Put the bulgur in one bowl and cover it with water, after one hour strain and press to take all the excess water. Dont take this photo as your measuring reference because i got more for other recipe!

Chop the onion

Chop the onion

Put your raw meat in a big bowl to mix it with the other ingredients

Put your raw meat in a big bowl to mix it with the other ingredients

Add 2/3 of the chopped onion

Add 2/3 of the chopped onion

Mix it as if it was a dough

Mix it as if it was a dough

Add the bulgur

Add the bulgur

Mix it well and should look like this

Mix it well and should look like this

Get your herbs

Get your herbs

Chop 'em

Chop 'em

Add salt

Add salt

Mix again

Mix again

Cover and let sit in the fridge for a while, half an hour

Cover and let sit in the fridge for a while, half an hour

It should be cold and looking like this so grab a handful

It should be cold and looking like this so grab a handful

And this is the most typical shape to serve, do some superficial cuts

And this is the most typical shape to serve, do some superficial cuts

And garnish with fresh herbs and add a tbsp of olive oil

Pour what was left of the onion and some chives in you plate and serve. Enjoy!!

Pour what was left of the onion and some chives in you plate and serve. Enjoy!!

Store the leftover on an airtight container for 3 days max! If after 3 days you still have some, you can form that same shape and fry! It will be the typical kibbeh

Store the leftover on an airtight container for 3 days max! If after 3 days you still have some, you can form that same shape and fry! It will be the typical kibbeh

  • 300.0g Raw meat (no fat and no muscles, grounded twice)
  • 120.0g Bulgur
  • 1.0bnch Fresh or dry mint
  • 1.0bnch Chives
  • 1.0g Big onion
  • 2.0pch Salt
  • 1.0Tbsp Olive oil