Kibbeh nayye

Kibbeh nayye

Raw kibbeh

By
From
The Complete Middle Eastern Cookbook
Serves
10
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 quantity Kibbeh
60ml olive oil
65g spring onions, sliced, including the green tops
2 cos lettuce
lemon wedges, to serve
4-6 Khoubiz (1), cut into quarters

Method

  1. Make the kibbeh, using only 350 g burghul (bulgur).
  2. After the final kneading, place the kibbeh on a large oval platter and spread it out flat. Dip your hand in iced water and round the edges and smooth the top. Make a depression in the centre with your thumb. With the side of your forefinger, make two grooves along and across the kibbeh, to the edges. Alternatively, shape the kibbeh on individual dishes.
  3. Place the kibbeh in the refrigerator, uncovered. Chill for about 1 hour, or until the colour of the kibbeh changes to a pleasant red (the cold plus the oxygen brings up the colour).
  4. If not serving immediately, cover with plastic wrap. If using individual plates, do not stack them, otherwise the colour will change.
  5. To serve, drizzle the oil in the centre depression and along the grooves. Garnish with a ring of spring onion around the edge. Place the washed and crisped lettuce leaves in a bowl, the lemon wedges in another bowl, and the khoubiz in a basket.
  6. The kibbeh is scooped up with either lettuce leaves or bread, and lemon juice squeezed on if desired.

Note

  • Kibbeh nayye should be eaten the day it is made. Any leftovers should be used for a cooked kibbeh dish.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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