Kibbeh Naye Raw Meat With Bulgur Recipes

KIBBEH NAYYEH

Steps:

• Freeze meat for at least 2 weeks before using it (to age it and help eliminate any contamination of raw meats).
• Place frozen meat in the refrigerator for 1h30 to thaw halfway.
• When the meat is half thawed, place in a chopper with 5 large cubes of ice, ground cinnamon.
• Chop it very thinly. Drain it and set aside in the refrigerator.
• Place the bulgur in a small bowl and rinse with cold water. Then drain and squeeze very hard to remove as much water as possible. Set aside.
• Finely chop the green bell pepper, mint, marjoram, scallion, salt, Cayenne pepper and 7 spices in a food processor and mix well. Set aside.
• Place the minced meat in a large bowl and add the wet bulgur and the mixture of pepper and mixed spices, and mix well with the hands for 3 minutes.
• Form a large patty with all the meat and flatten it by giving it the shape of the serving dish about 3 inches (7 cm) thick.
• Using a knife or fingers, make decorative patterns on the top of the meat.
• Drizzle the olive oil over the entire surface of the meat.
• Garnish with slices of hot pepper, chives, pine nuts and a few mint leaves.
• Serve immediately with pita bread.

KIBBEH NAYE ( RAW MEAT WITH BULGUR)

Steps:

• Wash bulgur in a bowl, drain, and cover with warm water.
• Set aside.
• Place onion in container of food processor and process until pureed.
• Remove half and set aside.
• Add half of meat and half of seasonings.
• Cover and process to a paste.
• Remove cover and scrape mixture into large bowl.
• Repeat with the rest of the onion, meat and spices.
• Mix it all together well.
• Drain bulgur and squeeze out excess liquid-you can use a clean dish towel or just your hands.
• Divide meat mixture in half.
• Place half of mixture in container of food processor.
• Sprinkle a few ice chips (if using) over and add half of the bulgur.
• Process until well mixed, scrape into a large bowl.
• Repeat with remaining meat, ice chips and bulgur.
• Smooth prepared kibbeh onto platter with fingertips that have been dipped into water.
• Make a criss-cross indentation over surface with side of your hand.
• Pour some olive oil over entire surface, surround platter with scallions, parsley and mint sprigs.
• Serve with pita bread, pickles and radishes.
• Or serve oil and while scallions, mint sprigs in a separate bowl.
• (ALTERNATIVE WAY TO MAKE,is to grind the meat in a meat grinder with the fine disk two times. Grate the onion with a fine grater. Mix the meat onions and spices together in a large bowl. Add the bulgur and knead together for about 15 minutes until it is li).
• VARIATION TO SERVE- Pinch off aout 2-inch pieces of mixture and shape into cylinders.
• Roll in the chopped parsley and scalions.
• KEEP THIS COLD AND SERVE AS SOON AS YOU CAN AFTER MAKING IT!

LEBANESE RAW KIBBEH RECIPE - MAKE KIBBEH NAYYEH AT HOME

Steps:

• Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible.
• Partially thaw the meat for 6 hours in the fridge prior to preparing the dish.
• Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible.
• Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it's not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl.
• To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well.
• Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well.
• Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show.
• Drizzle extra virgin olive oil and fresh mint leaves on top.
• Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc...

FRIED CABBAGE WITH BULGUR(MAKMURA)

Steps:

• Place the bulgur in a bowl, cover with boiling water, and stir. Soak for 30 minutes and drain any excess water.
• Meanwhile, wash the cabbage and shred in a food processor.
• Heat the olive oil in a large pan, and fry the onion until golden brown, about 15 minutes. Add the cabbage, cover, and fry over medium low heat for about 15 minutes, stirring frequently. Uncover the pan and cook for 10 more minutes.
• Add the bugur and stir. Add the salt and pepper, cover again, and cook for 15 more minutes. Stir once.
• Serve warm and enjoy. :).