Kibbeh nayee with basil, mint and green chillies

Kibbeh nayee with basil, mint and green chillies

By
From
Saha
Serves
4
Photographer
Matt Harvey

You can prepare this mix up to 2 hours ahead of time, keeping the meat separate from the other ingredients.

Ingredients

Quantity Ingredient
100g fine burghul
90g white onion, roughly chopped
1 long green chilli, seeded and roughly chopped
1/3 cup basil leaves, roughly chopped
1/3 cup mint leaves, roughly chopped
1/3 cup flat-leaf parsley leaves, roughly chopped
1/2-3/4 teaspoons salt
freshly ground black pepper
1/4 teaspoon chilli powder
300g lean lamb, roughly diced
3 ice cubes
extra-virgin olive oil

Method

  1. Soak the burghul for 5 minutes in just enough cold water to cover it. Drain it well through a sieve, then tip it into a tea towel and squeeze out as much water as you can. Tip into a mixing bowl.
  2. Put the onion, chilli and fresh herbs through a mincer – it will come through like a green slush. Add to the burghul. Stir in the salt, a few grinds of pepper and the chilli powder.
  3. Roughly chop the meat, then put it through a mincer twice.
  4. When you’re ready to eat, add the meat to the burghul mixture with the ice cubes. Mix well with your hands. As the ice dissolves, it will bind everything together into a smooth, sticky paste. Tip onto a plate and spread into a smooth, shallow layer reaching right up to the rim. Use the back of a soup spoon or a knife to decorate the surface and drizzle with extra-virgin olive oil. Serve with extra oil, Arabic bread, fresh onions and mint leaves. It is delicious with a big blob of labneh, although many Lebanese would throw up their hands in horror at this unorthadox accompaniment.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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