KIBBEH NAYEE

Ingredients
KIBBEH NAYEE
GARNISH
Step 1
SOAK THE BULGUR IT FOR 5 MINUTES IN JUST ENOUGH COLD WATER TO COVER. THIS WILL SOFTEN THE BULGUR, BUT STILL LEAVE A LITTLE CRUNCH. DRAIN THE BULGUR WHEAT THROUGH A SIEVE AND TIP INTO A TEA TOWEL, SQUEEZE OUT AS MUCH WATER AS YOU CAN. PLACE INTO A MIXING BOWL AND SET ASIDE
100G OF BULGUR WHEAT
Step 2
BLEND THE ONIONS, CHILLI AND FRESH HERBS TO A ROUGH SMOOTH PASTE. ADD THE PASTE, ALONG WITH THE SALT, PEPPER AND CHILLI POWDER, TO THE BULGUR WHEAT AND MIX WELL
90G OF WHITE ONION
1 GREEN CHILLI
1 HANDFUL OF BASIL LEAVES
1 HANDFUL OF MINT LEAVES
1 HANDFUL OF FLAT-LEAF PARSLEY
1/2 TSP SEA SALT
1 PINCH OF BLACK PEPPER
1/2 TSP ALLSPICE
Step 3
ADD THE MINCED BEEF AND ICE CUBES TO THE BULGAR WHEAT MIXTURE. MIX WELL WITH YOUR HANDS – AS THE ICE MELTS, IT WILL BIND EVERYTHING TOGETHER INTO A SMOOTH, STICKY PASTE
300G OF BEEF MINCE
ICE CUBES
Step 4
FINALLY, DIVIDE THE MEAT INTO 4 EVEN PORTIONS AND FORM INTO ROUND BALLS. PRESS GENTLY TO FLATTEN SLIGHTLY INTO AN OVAL SHAPE BEFORE PLACING THE PATTIES ONTO PLATES
Step 5
TO SERVE, DRIZZLE WITH A DASH OF LEMON JUICE AND GARNISH WITH MINT LEAVES, SALAD LEAVES, PICKLED GREEN CHILIES, CUCUMBER SLICES, A DOLLOP OF GREEK YOGHURT AND CRUSTY BREAD
PICKLED GREEN CHILLIES
4 TBSP OF GREEK YOGHURT
1 CUCUMBER
1 DASH OF LEMON JUICE
Step 6
FOR ADDED DECORATION, USE THE BACK OF A SOUP SPOON TO MAKE A LITTLE INDENT ON THE SURFACE OF THE MEAT AND DRIZZLE WITH EXTRA VIRGIN OLIVE OIL
EXTRA VIRGIN OLIVE OIL