Kibbeh Nayyeh is a raw lamb dish frequently served as part of a mazza in the Levant, garnished with mint leaves, walnuts, and olive oil. It’s normally eaten with a fork (not with flatbread, as you might expect!) and often a glass of Arak is enjoyed with it.
- 150 g Ground lamb
- 50 g Fine bulgar wheat
- Onion one quarter
- one half Tomato
- 1 tsp Chilli paste
- Olive oil
- Soak the bulgar in cold water for an hour. It should double in size and be of equal volume to the meat. Drain and squeeze the extra water
- Start a food processor on the highest speed then drop the onion while the machine is running. Stop the machine and scrape the sides then run again till the onion is very finely chopped. Add the tomato in the same way. Run the processor for a minute or so.
- Now add the rest of the meat and bulgar and process in short bursts so it is all mixed but you keep the texture of the bulgar. Move to a bowl and mix by hand. Season to taste
- Form into small patties. Sprinkle with chopped walnuts and drizzle with olive oil.