Kibbe Nayeh with Kammouneh a special bulgur with some herbs, vegetables and spice mix - specialty of south Lebanon by HealthyliciousbySara
MEAT

KIBBE NAYYE

Serves 4-5 | Preparation/Cooking time 30 mins
SARA-ASSI-LANDSCAPE
INGREDIENTS

KAMMOUNEH

A special bulgur with some herbs, vegetables and spice mix – specialty of South Lebanon

  •  1 kg fine wheat bulgur (berghol asmar ne3em)
  • 2 green onions sprigs (green part only)
  • 5-6 basil leaves
  • Few marjoram leaves (mardakoush)
  • ½ cup of mint leaves
  • 1 small chili pepper (optional)
  • Handful of parsley
  • Dried edible roses
  • 1/2 a green/red pepper- or both
  • 2 tsp kibbe spices
  • 1 tsp black pepper
  •  1 tsp salt

 

KIBBE

  • 250 g raw kibbe, finely ground meat
  • 1 tsp bell pepper paste (optional)
  • 1 tsp salt
  • 1 tbsp. olive oil
  • Mint, rocca leaves, radish and onions for serving
  •  ½ cup kammouneh
PREPARATION

KAMMOUNEH

  1. Process all the ingredients in the food processor (without bulgur) then add the bulgur.
  2. Pulse a few times until well incorporated.
  3. Use immediately or allow to dry on a wide plate for a few hours and freeze.

 

KIBBE

  1. Combine meat with olive oil, salt, bell pepper paste, and kammouneh.
  2. Knead well until you get a soft dough.
  3. Form into frake by pressing a piece of the kibbe between the palm of your hand and your fingers.
  4. Serve with the radish, rocca, mint leaves, onions, and olive oil.

 

TIPS

You can add toasted pine nuts too and bell pepper paste (found in mouneh shops).

 

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