Kibbeh nayyeh

Kibbeh nayyeh is the definitive Syrian festive food, the Syrian name is Kibbeh nayyeh and it is a Levantine mezze. It consists of minced raw lamb mixed with fine bulgur and spices.

Kibbeh nayyeh was invented in Urfa (the city of Prophet Abraham, Located in the east of Turkey). When the king Nemrud (king of Urfa) collected all firewood in Urfa in order to build a monumental execution pyre, the wife of a hunter had to prepare venison raw. She mixed the meat with bulgur, herbs and spices and crushed the mixture with stone implements until it was palatable.

Kibbeh nayyeh is a common Maza for Mediterranean countries with different name and ingredients.

In Lebanon called it Habra Nayeh or fatayel, while In Turkish, they called it (Cig Kofte), it is a favorite Turkish snack specialty of southeastern Turkey, and they used tomato and pepper paste while kneading the mixture.

Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Flatbread is used to scoop it. Sometimes a sauce of garlic or olive oil is served.

Ingredients

2 cups fine bulgur

2 pounds leg of lamb, trimmed entirely of all fat and gristle

1-2 tablespoons salt

Freshly ground black pepper, to taste

1 medium sweet onion, pureed

1/2 cups ice water

2 teaspoons cinnamon

1/4 teaspoon cayenne pepper

2-3 tablespoons extra virgin olive oil

Fresh mint leaves

Instructions

1- Rinse the bulghur in cold water, drain, and cover to 1⁄2 inch with cold water. Soak for 1⁄2 hour, or until the bulghur is softened.

2- Either ask the butcher to grind the meat for you (three times on sterile blades), or grind it yourself. To grind meat, slice the trimmed meat into rectangles, about 4×2 inches. Season lightly with salt and pepper and freeze for 30 minutes. Grind the meat once on the fine/small holes on the grinder, or twice on the large holes.

3- To combine the kibbeh meat, keep a small bowl of ice water nearby to keep hands wet and cold. In a large bowl, knead the meat with the pureed onion and about half of the cracked wheat. If there is any visible water left in the cracked wheat from soaking, squeeze it out of the wheat before adding it to the kibbeh. Dip hands in water as you knead, adding about 1⁄4 cup of the water in total; be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft. Add the wheat 1⁄2 cup at a time until it’s fully incorporated. Season with salt, pepper, cayenne and cinnamon, tasting and adjusting the seasoning.

4- To serve, shape traditionally, on an oval platter, form the kibbeh into an oval dome and press a cross into with the the tip of your finger, adding fresh mint for garnish (or simply flatten the kibbeh on a plate and decorate using the tip of a spoon or tines of a fork). Sweet onion, toasted pine nuts, and mint are excellent garnishes.

Lara Khouli