Kibbeh nayyeh is one of the most common Levantine mezze. It consists of minced raw lamb or beef mixed with burghul and black pepper. This dish is often served with sliced onions, mint leaves and Lebanese bread.
Kibbeh nayyeh is one of the most common Levantine mezze. It consists of minced raw lamb or beef mixed with burghul and black pepper. This dish is often served with sliced onions, mint leaves and Lebanese bread.
Chop half an onion and put in a food processor with mint sprigs and process until smooth. Add about 125 grams minced lamb to this onion mix and process again to make a paste.
In a large bowl, combine lamb paste, remaining 375 grams lamb, salt, burghul, allspice and ground black pepper and knead this mixture to form kibbeh.
Turn kibbeh on a big plate and then flatten to a thickness of 2 cm.
Scatter the mint leaves and drizzle with olive oil on kibbeh. Serve immediately with the remaining white sliced onion and Lebanese flat bread.
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