KIBBEH NAYEE

Ingredients

KIBBEH NAYEE

300G OF BEEF MINCE
100G OF BULGUR WHEAT
90G OF WHITE ONION, ROUGHLY CHOPPED
1 GREEN CHILLI, SEEDED, ROUGHLY CHOPPED
1 HANDFUL OF BASIL LEAVES, ROUGHLY CHOPPED
1 HANDFUL OF FLAT-LEAF PARSLEY, ROUGHLY CHOPPED
1 HANDFUL OF MINT LEAVES, ROUGHLY CHOPPED
1/2 TSP ALLSPICE
1/2 TSP SEA SALT
1 PINCH OF BLACK PEPPER, FRESHLY GROUND
1/4 TSP CHILLI POWDER
ICE CUBES

GARNISH

100G OF SALAD LEAVES
1 HANDFUL OF MINT LEAVES
4 TBSP OF GREEK YOGHURT
PICKLED GREEN CHILLIES
1 CUCUMBER, THINLY SLICED
1 DASH OF LEMON JUICE
EXTRA VIRGIN OLIVE OIL

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

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