Ingrédients pour Kibbee Nyi Raw Kibbee
- Beef Steaks
- Bulgar Wheat
- 1 medium onion, finely chopped
- Fresh Mint Leaves
- Salt
- Ground Cinnamon
- Allspice
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- 2 cups hot water (for soaking bulgur), 1-2 tablespoons ice water (as needed)
- Butter
- Pita Bread
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Comment préparer Kibbee Nyi Raw Kibbee
- Do not use pre-ground meat; grind your own for the best flavor and texture. Trim all fat and sinew from 1 lb of beef or lamb.
- Cut the meat into 1-inch chunks.
- Wash 1 cup of fine bulgur wheat and soak in 2 cups of hot water for 30 minutes.
- Drain the bulgur thoroughly, squeezing out excess water.
- Grind the meat using a meat grinder with the finest plate.
- Finely chop 1 medium onion and 1/4 cup fresh mint leaves.
- In a large bowl, thoroughly combine the ground meat, onion, mint, 1 teaspoon ground allspice, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), and salt to taste.
- Grind the meat mixture again for a smoother consistency.
- Gradually knead in 1/4 cup olive oil until well combined. Add a tablespoon or two of ice water if the mixture is too dry.
- Refrigerate the mixture for at least 30 minutes to allow the flavors to meld. Adjust seasonings as needed and knead again before serving.
- Gently mound the kibbeh onto a shallow serving dish, patting it down to create a smooth surface. Use a little water on your hands to help.
- Lightly drizzle with 1 tablespoon of olive oil or melted butter.
- Serve immediately with pita bread or romaine lettuce leaves for scooping. Enjoy this delicious raw kibbeh as is, or use it as a base for various cooked kibbeh recipes.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
3g
Fat
42g
Carbs
2g
