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.







| 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 © 2017 MiddleEastKitchen.com. All rights reserved.