Kibbeh Nayyeh

Name: Kibbeh Nayyeh
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 130 g lean lamb leg; 50 g fine bulgur (#1); 30 g onion; 5 g fresh mint leaves; 0.5 tsp dried marjoram; 0.25 tsp ground cumin; 0.25 tsp ground cinnamon; 0.25 tsp dried rose petals; 0.75 tsp fine sea salt; 0.25 tsp black pepper; 3 tbsp iced water; 1 tbsp extra virgin olive oil; 1 spring onion; 2 radishes; 1 pita bread

The Levantine raw meat dish: ice-cold lean lamb pounded to a silky paste with fine bulgur and a mortar-ground kammouneh of onion, mint and warm spices, spread on a plate, scored, and flooded with green olive oil. Eaten straight away with mint, spring onion and warm bread.

Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

30 minMedium646 kcalper serving

Method

Put 130 g of trimmed lean lamb on a plate, cover and set it in the freezer for 20 minutes while you work: the meat must stay near freezing from start to plate. Chill the serving plate at the same time.
Rinse 50 g of fine bulgur in a sieve under cold running water until the water runs clear, then cover it with cold water in a bowl and leave to swell for 10 minutes. Drain and squeeze it firmly in your fists, a handful at a time, until no more water comes out.
Make the kammouneh: pound 30 g of chopped onion with 5 g of mint leaves, 0.5 tsp of dried marjoram, 0.25 tsp of ground cumin, 0.25 tsp of ground cinnamon, 0.25 tsp of crushed dried rose petals, 0.75 tsp of fine sea salt and 0.25 tsp of black pepper in a mortar for 2-3 minutes, until you have a fragrant, juicy green paste with no shreds of onion left.