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MEAT |
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DISHES
FISH |
Samke
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Samak
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Kibbi
Nayye (Raw Kibbi)
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INGREDIENTS:
500 g (16 oz) ground lean beef or lamb
1 cup fine burghul
1 small onion, peeled
½ tspn ground allspice
½ tspn ground cinnamon
1 tspn salt (as desired)
1 tbls pine nuts and few fresh mint leaves for garnish
8 fresh basil leaves
8 fresh marjoram leaves
¼ cup cleaned walnuts
Virgin olive oil
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PREPARATION:
Rinse burghul, drain in a sieve and press
with back of a spoon to remove as much moisture as possible.
Strain again with your hands to make sure it is dry.
Process with onion, marjoram and basil.
Mix meat with burghul, salt, allspice and cinnamon. Dip your
hands in cold water and knead mixture. Keep your hands wet.
Knead till mixture is firm and smooth.
Place on platter and shape into a flat round. Dip hands into
cold water and smooth all over.
Serve garnished with pine nuts, walnuts, mint leaves and some
virgin olive oil.
Note: If you desire piquant raw kibbi, add red dried hot chilies
to burghul when processing it with onion, majoram, and basil.
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