Raw Kibbeh
Traditional kibbeh made with fine bulgur, very fresh meat, onion, and spices.
A traditional kibbeh made from fine bulgur mixed with very fresh prepared meat, onion, and seasonings for a cold, savory dish.
Like a bulgur-based raw meat spread.
This is an advanced dish because the meat must be very fresh and handled carefully. It is usually served cold and sliced or shaped for sharing.
Ingredients
- 400 g or 2 cups fine bulgur
- 400 g finely ground lean meat
- 1 medium onion
- quarter cup olive oil
- 1.5 tablespoons pepper paste
- 1 cup walnuts
- 1 tablespoon salt
- 1 teaspoon cumin
- 1.5 teaspoons black pepper
- 1 tablespoon dried chili pepper
- 1.5 tablespoons pepper paste
Instructions
- In a bowl, soak 2 cups of fine bulgur with 2 cups of cold water for 20 to 25 minutes.
- In a grinder or food processor, blend the soaked bulgur with the salt, cumin, black pepper, onion, and walnuts until the ingredients are finely ground.
- In a grinder or food processor, add the lean meat to the mixture and grind it with the remaining ingredients until the kibbeh has a smooth texture.
- In a bowl, season the mixture with pepper paste and olive oil, and knead it well.
- On a serving platter, shape the kibbeh into fingers, balls, or any shape you prefer.
- On a serving platter, drizzle a little olive oil over the top and serve the kibbeh cold.