Kibbeh Nayeh with Olive Oil (Lebanese Lamb Tartare)
Kibbeh nayeh is the elegance and freshness of Lebanese cuisine on a plate. This raw lamb tartare, fragrant with bulgur, mint, and cumin, is a real festive dish. You prepare it with exceptional lamb, well marbled and very fresh, so the texture is creamy. Did you know that kibbeh nayeh is different from hummus because of its raw and spicy character? It is often served as an appetizer during big celebrations, with a drizzle of Lebanese olive oil and pine nuts. A recipe that takes you straight to the heart of the Lebanese mountains.
Ingredients
- lamb (fillet or leg, very fresh)400 g
- fine bulgur100 g
- onion1 medium
- fresh mint1 bunch
- flat-leaf parsley1 bunch
- salt1 tsp
- ground black pepper1/2 tsp
- ground cumin1 tsp
- extra virgin olive oil4 tbsp
- pine nuts (for decoration)2 tbsp
Instructions
- 1
Rinse the bulgur in cold water, drain, and let it soak for 15 minutes in a bowl of warm water.
- 2
Chop the lamb very finely with a knife or in a food processor (almost a paste). Finely chop the onion, mint, and parsley.
- 3
In a bowl, mix the minced lamb, drained bulgur, chopped herbs, salt, pepper, and cumin. Knead well with your hands.
- 4
Spread the mixture on a serving plate to form a thick cake. Smooth the surface with the back of a spoon.
- 5
Decorate with pine nuts and drizzle generously with olive oil. Cover with plastic wrap and refrigerate for at least 2 hours (do not exceed 24 hours).
- 6
Serve chilled, accompanied by Lebanese bread, lemon wedges, and fattoush salad.
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