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Kibbeh Nayeh

Salt cured meat in lemon, cumin, onion and bulghur

Kibbeh Nayeh


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


  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.

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