Middle East Kitchen Find many Middle Eastern Recipes


Kibbeh Nayeh

Salt cured meat in lemon, cumin, onion and bulghur

Kibbeh Nayeh

Ingredients:

350g of ground lamb or beef
Juice of 2 large lemons
1 cup bulghur wheat
1 onion, finely chopped
1 teasp cumin
2 teasp salt
1 clove garlic, crushed
Pepper to taste
Olive oil to drizzle
Fresh mint leaves for garnish

Method:

  1. Soak bulghur wheat in lemon juice for 1 hour to soften then drain.
  2. In a blender, blend all ingredients together until into a smooth paste, then leave in refrigerator for 2-3 hours to cure.
  3. Serve dip drizzled with olive oil and garnish with mint leaves, serve with pita bread.



Buy Recommended Products
Books, Cookware, Gourmet Foods and Spices
Safe. Secure. Deliverd straight to your door!




Get the Middle East Kitchen App for Android


| Home | Dips | Vegetarian | Salads | Soups | Poultry | Meats | Seafood | Rice | Couscous | Pastry | Desserts |
| Sweets | Beverages | Spices | Measurements | Search | Links | Site Map | Submit a Recipe | Contact Us | Privacy Policy |

Copyright © 2014 MiddleEastKitchen.com. All rights reserved.